115g (or ½ cup) butter, melted
2/3 cup sugar
2 large eggs, lightly beaten and at room
1 cup coconut milk
1 tsp coconut extract
2 cups flour
2 tsp baking powder
pinch of salt
1 cup coconut
250g blueberries (2 punnets fresh or frozen
Ingredients provided by:
Preheat oven to 190°C and grease a 12-pan muffin tray.
In a large mixing bowl, stir together butter, sugar, eggs, coconut milk and coconut extract. Sift together flour, baking powder and salt. Add to wet ingredients and stir very gently until just combined. Fold in coconut and blueberries.
Spoon batter into muffin pans. Bake for 20-30 minutes or until a skewer comes out cleanly and muffins have a little golden colour. Leave for a few minutes and then remove from pan. Cool completely on a wire rack.
NOTE: If using frozen fruit, allow extra time for the cooking process. Any fruit not consumed can be frozen again and gently reheated at a later date. These muffins do not need to be buttered and are very 'cake like’.