Blueberry and White Choc Muffins

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.

Ingredients

2 cups SR flour
2 teaspoons baking powder
¾ cup caster sugar
1⁄3 cup desiccated coconut
¾ cup milk
125g CADBURY White Baking Chocolate, chopped
125g blueberries
Finely grated rind of 1 lemon
1⁄3 cup vegetable oil
2 eggs
Frosting
250g PHILADELPHIA Frosting Cream Cheese with a hint of Lemon Flavour
Serving Suggestion
60g blueberries, extra, for decoration Lemon zest, for decoration

 

How to make Blueberry & White Choc Muffins

1. 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.
2. 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.
3. SPREAD the PHILLY Frosting over the muffins and decorate with blueberries and lemon zest. Serve immediately.

TIP: These can be individually wrapped and frozen (un-iced) for up to 1 month. They can also be made without chocolate if preferred.