Blackberry, Coconut & Lemon Muffins

A seasonal recipe that can be adjusted to suit tastes...

Blackberry, Coconut & Lemon Muffins

• 300g Plain Flour

• 100g Desiccated Coconut (replace with flour if not to your liking)

• 1 Tablespoon Baking Powder

• 1/2 Teaspoon Salt

• 150g Golden Caster Sugar

• Grated Zest & Juice of a Lemon

• 2 Eggs, Beaten

• 250g Yoghurt

• 100ml Oil (I used sunflower but any mild oil you have to hand will do)

• 250g Blackberries (or other berries)

Preheat your oven to 180c (160c fan). Line a 12 hole muffin tin with paper cases.

In a large bowl mix together the flour, coconut, baking powder, sugar, salt & lemon rind.

In a different bowl whisk together the eggs, yoghurt & oil.

Add the wet ingredients to the dry, mixing together gently and not over beating. Your mixture will be fairly stiff.

Add the blackberries & fold in gently, they will release some of their juice which will loosen the batter a little.

Spoon generously into the 12 muffin cases and bake for 20-25 minutes until golden.

If you want to play with flavours - Blueberry Cinnamon, Raspberry & Orange - Rhubarb & Custard can be achieved by replacing the coconut with birds custard powder & using pre cooked rhubarb….have a play with the flavours you like & please do let me know if you make some X