Blueberry and white chocolate muffins

Готовим Desserts Blueberry and white chocolate muffins

Decorate these cute little chocolate muffins with zesty lemon cream cheese frosting for a delicious afternoon tea treat.

Lables: Fish free Peanut free Sesame free Shellfish free Tree nut free
  1. 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.
  2. 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.
  3. Spread the PHILLY Frosting over the muffins and decorate with blueberries and lemon zest. Serve immediately

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2 cups self-raising flour
2 tsp baking powder
3/4cup caster sugar
1/3 cup desiccated coconut
125g Cadbury White Baking Chocolate, chopped
125g blueberries
Finely grated rind of 1 lemon
3/4 cup milk
1⁄3 cup vegetable oil
2 eggs
250g Philadelphia Frosting Cream Cheese with a hint of Lemon Flavour

Adv

signature
Preparation time
20
Cooking time
15
Difficulty
Medium
Serves
people
Method
Baking
Category
Desserts
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