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Blueberry and Carob Muffins

Delicious light tasty muffins


  • 2 cups Self Raising Flour

  • 3/4 Cups Brown Sugar

  • 1/3 Cups Coconut Shredded

  • 1 Cup Frozen Blueberries

  • 1 Egg lightly beaten

  • 3/4 Buttermilk

  • 1/2 Cups Vegetable Oil

  • 1/3 Cups Carob Powder (The Australian Carob Co)

  • 2 Tablespoon extra Coconut Shredded


  • 1.

    Grease a 6 hole muffin pan. Sift flour into a bowl, stir in the brown sugar, blueberries, coconut, egg , buttermilk and oil. Stir quickly with a large metal spoon until just combined. Spoon the mixture into prepared pan. Bake in moderately hot oven about 25 minutes. Srinkle extra coconut on top atfer cooking


Very simple and great tasting

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