Please take my word for it – you MUST bake these over the weekend… There you go, you can skip through the below fluff, go straight to the recipe and start baking..
However if you are kind enough to continue reading, or need further convincing, earlier this week I was browsing through our local Wray’s Oranic store and saw this recipe on the back of a pack of Raw Pure Carob Powder (by the Australian Carob Co located in Clare Valley South Australia). We had blueberries and all of the other ingredients at home so I grabbed a pack (as well as some dark chocolate coated almonds and coffee beans…. yummo)!
The recipe said you will need a 6 hole muffin tin, I used my regular cupcake tins and made 18 from the mixture. Once all of the ingredients were combined, it was quite a sticky mixture and didn’t look very ‘cakey’. I was unsure how they were going to turn out – 20 minutes later when they were out of the oven, they looked great!
I LOVE these, so much so that I didn’t give them to Scott to take to work. Instead I have wrapped them up individually and popped them into the freezer as they will be the perfect afternoon tea treat. As per usual, Liam also had to have a taste test, and they also got his seal of approval. There you go, you should be convinced by now – have fun baking!
2 cups self raising flour
1/2 cup brown sugar
1/3 cup shredded coconut
1 cup frozen blueberries
1 egg lightly beaten
3/4 cup buttermilk
1/2 cup vegetable oil
1/3 cup carob powder
2 tablespoons of shredded coconut for topping
* Preheat oven to 180 degrees and prepare muffin tins
* Sift flour into a bowl and stir in the brown sugar, blueberries, coconut, egg, buttermilk and oil. Stir quickly so the blueberries don’t run, but only until mixture is just combined
* Spoon into prepared pans and bake for 20 – 25 minutes depending on the size of your muffins. Sprinkle extra coconut over the top.