A misspent afternoon of baking. I baked these lovely heart-shaped blueberry and coconut muffins.
I will share with you the recipe. I adapted the standard blueberry recipe which is from Sheherazade Goldsmith's, A Slice of Organic Life.
2 Eggs (lightly beaten)
140g Wholemeal Flour
140g Plain Flour
2 teaspoons Baking Powder
1 teaspoon Baking Soda
50g Butter
50g Honey or Sugar
85g and then some of Blueberries
275g Rachel's coconut natural yoghurt (yum)
- Mix the flour, the baking powder and baking soda.
- Melt the butter and sugar/honey together
- Make a well in the centre (blah blah blah) the melted sugary butter, the blueberries, eggs, and yoghurt.
- This is the important muffiny bit; mix gently and not too much. This, I have discovered, makes it light and fluffy because of... science!
- Bake them till the tops are golden brown at 180 degrees.