Monday, March 31, 2014

  • 300g (2 cups) self-raising flour
  • 155g (3/4 cup) caster sugar
  • 35g (1/3 cup) desiccated coconut
  • 125g butter, melted
  • 125ml (1/2 cup) buttermilk
  • 2 eggs, lightly whisked
  • 125g punnet blueberries

  1. Step 1
    Preheat oven to 180°C. Line ten 150ml-capacity muffin pans with paper cases.
  2. Step 2
    Combine the flour, sugar and coconut in a bowl. Add the butter, buttermilk and egg, and stir until combined. Stir in the blueberries.
  3. Step 3
    Spoon among the prepared pans. Bake for 25 minutes or until a skewer inserted into the centres comes out clean. Set aside in the pans for 15 minutes to cool slightly before turning onto a wire rack to cool completely.

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