I know I have already shared my delicous Lemon and Blueberry Muffins, but I can never get enough of muffins! They can be a wholesome snack, breakfast or part of a lunchbox, and they freeze well.
My Simply Heaven Chocolate recipe book is coming back to feature this week, with the combination of blueberry and white chocolate coming together to provide a moist and tasty muffin.
Blueberry, White Chocolate and Coconut Muffins
adapted from Simply Heaven Chocolate
1 cup self raising flour
1 cup wholemeal flour
2 teaspoons baking powder
3/4 cup castor sugar
1/3 cup dessicated coconut
125g white cooking chocolate, chopped
Finely grated rind of 1 lemon
3/4 cup milk
1/2 cup vegetable oil
Combine the first 8 ingredients in a large bowl.
Whisk together the milk, oil and eggs, and fold into the dry ingredients until just combined.
Spoon the mixture into greased muffin tins and bake at 190 degrees C for 15-18 minutes until golden and set. Stand for 10 minutes before removing to a wire rack. Cool then serve.
These can be frozen for up to three months, or will last 3-4 days in an airtight container.
The verdict: I got so many compliments on how good these muffins were, that I will be making another batch this week already! The coconut stops the muffins from being too sweet, and the white chocolate gives a gooey, caramel taste to the muffin.