Today we had an afternoon playdate, so I rather than buying something from the bakery, I made some quick blueberry and coconut muffins, using some frozen blueberries. I even used up the last of the macadamia oil - hooray! Now I have some tasty snacks for the weekend.
I started with this recipe at Taste.com.au, but made some adjustments for what I had on hand. Muffins are very forgiving to recipe changes! This was the final recipe, and it easily made 12 muffins. I have no idea why the recipe says it makes 10.
For dinner I used another pantry favourite - japanese curry roux - to make some katsu curry, using some turkey schnitzel I bought on special - yum!
Blueberry and Coconut Muffins
2 cups plain flour
4 tsp baking powder
1/2 cup coconut flakes
1/2 cup raw caster sugar
1 cup frozen blueberries
1/2 cup plain greek-style yoghurt
1/4 cup milk
100ml vegetable oil
Preheat the oven to 180degC. Line a 12-hole muffin pan with muffin cups.
In a large bowl, mix the dry ingredients and the blueberries. In a smaller bowl mix the wet ingredients, then add to the dry ingredients and mix with a wooden spoon until just combined. Spoon into the muffin pans and bake for 20 minutes, or until golden and firm to the touch. Allow to cool for 5-10 minutes before removing from the tin.