Blueberry & White Choc Muffins
Search results for Blueberry & White Choc Muffins
Ingredients
What you need
2 cups SR flour
2 teaspoons baking powder
¾ cup caster sugar
1⁄3 cup desiccated coconut
125g CADBURY Baking White Chocolate, chopped
125g blueberries
Finely grated rind of 1 lemon
¾ cup milk
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
2 cups SR flour
2 teaspoons baking powder
¾ cup caster sugar
1⁄3 cup desiccated coconut
125g CADBURY Baking White Chocolate, chopped
125g blueberries
Finely grated rind of 1 lemon
¾ cup milk
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
Blueberry & White Choc Muffins
Search results for Blueberry & White Choc MuffinsIngredients
What you need
2 cups SR flour
2 teaspoons baking powder
¾ cup caster sugar
1⁄3 cup desiccated coconut
125g CADBURY Baking White Chocolate, chopped
125g blueberries
Finely grated rind of 1 lemon
¾ cup milk
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
2 cups SR flour
2 teaspoons baking powder
¾ cup caster sugar
1⁄3 cup desiccated coconut
125g CADBURY Baking White Chocolate, chopped
125g blueberries
Finely grated rind of 1 lemon
¾ cup milk
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
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.
Method
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.
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.
