Directions & Storage:
Directions:
To make Blueberry Coconut Muffins:
Ingredients - 200g white flour, 150g sugar, 30g desiccated coconut, 1/2 tsp salt, 1tsp cinnamon, 1tsp Miller's Choice baking soda, 100g melted butter, 1tsp vanilla extract, 2 eggs, 120ml double cream, 100g fresh blueberries.
Method - Preheat the oven to 175C. Beat butter and sugar until light and fluffy. Beat in eggs, then cream and vanilla. Fold in the flour, baking soda, salt and cinnamon to combine. Gently fold in the blueberries and coconut. Spoon batter into cupcake cups and bake in the oven for 20 minutes until golden brown.
Storage:
Store in a cool, dry place away from direct sunlight and heat
