Tuesday, June 4, 2013
It's just another time that I ended up with something that I didn't really plan to do at the first place ! Luckily, it's done with a huge success !
The recipe ( inspired by here):
1 cup self-raising flour
1/2 tbsp baking powder
1/4 tsp salt
1 extra-large egg
1/3 cup caster sugar
40 g unsalted butter, melted
2/3 cup Half & Half ( I mixed milk and whipping cream )
1 tsp pure vanilla extract
1/2 cup sweetened shredded coconut
a punnet of 125 g of fresh blueberries
Preheat oven to 350 degrees, and line a muffin pan with baking cups.
In a medium-sized mixing bowl, sieve together the flour, baking powder, and salt.
In a separate bowl, whisk together the egg and sugar until pale and thick. Add the melted butter, half & half, and vanilla . Whisk after each addition.
Reserve 2 tbsps of the coconut, then add the remaining coconuts and blueberries to the dry ingredients. Lightly toss to coat. Next, pour this mixture onto the wet ingredients. Gently fold with a spatula to incorporate all of the ingredients. The batter will be lumpy, so do not overmix.
Divide the batter into the prepared muffin pan, then top each muffin with 1 tsp of the reserved coconuts. Bake at 350 degrees for 12 minutes, then rotate the pan. Bake for another 10-12 minutes, until a toothpick inserted into the middle of a muffin comes out cleanly.
After removing the pan from the oven, immediately transfer the muffins to a cooling rack.
Serve warm or room temperature with coffee or tea! Enjoy!