Decorate these cute little chocolate muffins with zesty lemon cream cheese frosting for a delicious afternoon tea treat.
- 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.
- 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.
- Spread the PHILLY Frosting over the muffins and decorate with blueberries and lemon zest. Serve immediately
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set