These little muffins are the perfect fit for any fun occasion. Packed with fresh blueberries and white chocolate, there's a hint of lemon and coconut thrown in too.
Blueberry & White Choc Muffins
Ingredients
2 cups SR flour
2 teaspoons baking powder
3/4 cup caster sugar
1/3 cup desiccated coconut
125g Cadbury White Baking Chocolate, chopped
125g blueberries
Finely grated rind of 1 lemon
3/4 cup milk
1/3 cup vegetable oil
2 eggs
Frosting: 250g Philadelphia Frosting Cream Cheese with a hint of Lemon Flavour
Method
Combine the sifted flour and baking powder with the sugar, coconut, chocolate, blueberries and lemon rind in a large bowl
Whisk together milk, oil and eggs and fold into the dry ingredients until just combined. Spoon the mixture into 18 x 1/3 cup capacity paper lined muffin pans
Bake in a moderately hot oven 190°C for 15 -18 minutes or until golden and cooked when -tested. Stand for 10 minutes before turning out onto a wire rack. Cool
Spread the Philly Frosting over the muffins and decorate with blueberries and lemon zest. Serve immediately
Tips & Hints
Serving Suggestion: 60g blueberries, extra, for decoration Lemon zest, for decoration
These can be individually wrapped and frozen (un-iced) for up to 1 month. They can also be made without chocolate if preferred
