Coconut, white chocolate and blueberry wholegrain muffins
Author: Robyn (Mrs D plus 3)
Recipe type: Thermomix
: Baking
Prep time:
Cook time:
Total time:
Serves: 12
- 200g wholemeal self-raising flour
- 80g raw caster sugar
- 100g white chocolate chips
- 80g desiccated coconut
- 1 large free-range egg, beaten
- 150g sour cream
- 75g milk
- 80g butter
- 120g fresh or thawed frozen raspberries/blueberries (chopped in half)
- Preheat the oven to 190 degrees.
- Add the caster sugar and butter to the TM bowl and mix for 20 seconds on speed 5. Scrape down the sides.
- Add the egg and mix for 20 seconds on speed 5. Scrape down the sides and mix again for 10 seconds on speed 6.
- Add the milk and sour cream and mix together for 10 seconds on speed 4. Scrape down the sides and mix again for 10 seconds on speed 8.
- Insert the butterfly.
- Add the coconut, flour and chocolate chips and mix together for 15 seconds on speed 1 until everything is combined.
- Add the fruit and mix together for 5 seconds on speed 1.
- Spoon the mixture into each muffin cup until they are almost full.
- Bake for 25-30 minutes until they are golden brown.
- Dust the top with icing sugar and enjoy :)
Best enjoyed warm, but they can be stored for up to 1 week in an airtight container or for up to 1 month in the freezer.
Recipe by Mrs D plus 3 at https://www.mrsdplus3.com/thermomix-recipes/thermomix-coconut-white-chocolate-and-blueberry-wholegrain-muffins/
3.5.3208