RECIPE: Blueberry and Carob Muffins
This carob muffin follows a simple recipe yet it is soft and flavorful. The basic muffin base is easy to make and it can be flavored with a variety of mix-ins. For this recipe, we are using blueberries but feel free to use your preferred fruits such as strawberries and figs.
- 2 cups self-raising flour
- 1/2 cup brown sugar
- 1/3 cup coconut, shredded (plus 2 tbsps extra)
- 1 cup frozen blueberries
- 1 pc egg, lightly beaten
- 3/4 cup buttermilk
- 1/2 cup vegetable oil
- 1/3 cup The Australian Carob Co. Raw Carob Powder
Grease a six-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 mixture into prepared pan.
Bake in moderately hot oven for about 25 minutes.
Sprinkle extra coconut on top after cooking.