One of my favourite breakfasts.
Ingredients:
375ml (one and a half cups) of flour
15ml Baking Powder
2ml salt
150g caster sugar
40g dessicated coconut
175ml milk (or hazelnut flavoured yoghurt - I use a small tub [150g] mixed with 25ml milk)
1 egg
100ml vegetable oil
5ml vanilla extract.
1 cup frozen blueberries.
Method:
Preheat the oven to 200C (Gas 6, 400F).
Mix together the dry ingredients in a large bowl.
Measure the milk - or yoghurt - into a measuring jug.
Add to that the egg, oil and vanilla and whisk well.
Mix the milk mixture into the dry ingredients with a spatula.
Mix in the blueberries, reserving a few to go on the top of each muffin.
Spoon the mixture equally between 10-12 paper muffin cases and top each with one or two blueberries.
Place in the oven and cook for 20-25 minutes
Serve warm or store in an airtight container for later consumption.
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