COCONUT AND BLUEBERRY MUFFINS The best thing about this recipe is that you don`t need an electric mixer, a good old-fashioned bowl and a spoon is enough. Your little chefs-to-be will love it! makes 12 300g self-raising flour 125g unsalted butter, chopped and softened 165g caster sugar 150g fresh blueberries 90g desiccated coconut 180ml milk 2 large eggs For icing: a few tablespoons of icing sugar, water Freeze dried raspberry/strawberry flakes for decoration Preheat the oven to 180 ̊C. Grease a 12 hole muffin tray. Place the flour and sugar in a large bowl and rub in the butter until the mixture resembles breadcrumbs. Mix in the coconut, add the eggs and milk and then stir with a spoon until combined. Don`t worry if your mixture looks lumpy and unattractive! :-) Add blueberries and gently fold them in. Spoon the mixture into the tray and bake for about 20 minutes until golden brown. Icing: mix a few tablespoons of icing sugar with water until it looks like a slightly runny paste. When the muffins have cooled down, drizzle them with some icing and sprinkle with the dried raspberry/strawberry flakes. They make a lovely cake/biscuit decoration and unlike other sprinkles such as popular hundreds and thousands, don`t contain any preservatives. They are simply great looking, dark pink dried fruits and taste delicious! Ask Sunshine Playgroup children...
Posted on: Fri, 21 Jun 2013 08:21:48 +0000
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