What's Cooking Wednesday #21

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
125g blueberries
Finely grated rind of 1 lemon
3/4 cup milk
1/2 cup vegetable oil
2 eggs

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.

What's Cooking Wednesday #3

This week I am featuring another great New Zealand cook- Jo Seagar. Her brownie is my most requested recipe, and she makes a mean potato bake!

My family went berry picking in the weekend and got a huge amount of blueberries.



I turned to Jo Seagar Cooks for her Lemon Crust Blueberry Muffins. Muffins are my baking nemesis- I always end up with flat, dense muffins but Jo Saegar hasn't let me down yet.

Lemon Crust Blueberry Muffins
adapted from Jo Seagar Cooks



1 egg
1/4 cup oil
1 cup milk
3/4 cup sugar
grated rind of one lemon
2 tablespoons lemon juice
2 cups flour
4 teaspoons baking powder
1 cup blueberries
TOPPING:
50 grams butter, melted
1 tablespoon lemon juice
1.4 cup caster sugar

Preheat oven to 180 degrees C. Spray a 12 hole muffin tray with non-stick baking spray.
Mix the egg, oil, milk, sugar, lemon rind and juice together in a large bowl until well combined. Add the flour, baking powder and blueberries and mix until just combined.
Spoon the mixture into the prepared tray and cook for 30-35 minutes. (I was a little surprised at the long cooking time but mine needed 33 minutes).
Whisk the melted butter and lemon juice together. Remove tray from the oven and brush the hot muffins with the butter and lemon mixture, then sprinkle generously with caster sugar. Leave in the tray until cool enough to handle, then remove to cool further on a wire rack.



These were bursting with berry deliciousness and the topping was so yummy. These would be best eaten on the day you make them. as the next day the topping has soaked into the muffin and so the texture was not as nice. But every bite was full of blueberry and lemon flavour, so I will give these a thumbs up!

Linking up with Wake Up Wednesdays!