Blueberry and Lemon Coconut Muffins

Ingredients

  • 1 teaspoon softened butter
  • 2 tablespoons lemon juice
  • 1 cup icing sugar, sifted
  • Icing
  • 1 cup fresh or frozen blueberries
  • ½ cup natural yoghurt
  • ½ cup desiccated coconut
  • + 5 more ingredients
    • 1 cup self-raising flour, sifted
    • 2 large eggs
    • 2 teaspoons finely grated lemon rind
    • ¾ cup raw sugar
    • 125 g softened butter

1. Beat butter and sugar together until light and fluffy. Beat in lemon rind and eggs. 2. Fold in flour and coconut alternately with the yoghurt. Fold through blueberries. 3. Spoon mixture into 12 muffin cases. Bake at 180°C for 20 minutes until golden and cooked when tested with a skewer. 4. ...

View full recipe at SpringPad

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