Blueberry & White Choc Muffins

Muffins

• 2 cups SR flour
• 2 teaspoons baking powder
• ¾ cup caster sugar
• 1/3 cup desiccated coconut
• 125g CADBURY White Baking Chocolate, chopped
• 125g blueberries
• Finely grated rind of 1 lemon
• ¾ cup milk
• 1/3 cup vegetable oil
• 2 eggs

Frosting

• 250g PHILADELPHIA Frosting Cream Cheese with a Hint of Lemon Flavour

Serving Suggestion

• 60g blueberries, extra, for decoration
• Lemon zest, for decoration

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.

Tip: These can be individually wrapped and frozen (un-iced) for up to 1 month. They can also be made without chocolate if preferred.