Coconut, white chocolate and blueberry wholegrain muffins
Author: 
Recipe type: Thermomix
: Baking
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
These muffins are all kinds of delicious and the fruit and wholegrain flour makes them perfect little (almost) healthy snacks.
Ingredients
  • 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)
Instructions
  1. Preheat the oven to 190 degrees.
  2. Add the caster sugar and butter to the TM bowl and mix for 20 seconds on speed 5. Scrape down the sides.
  3. Add the egg and mix for 20 seconds on speed 5. Scrape down the sides and mix again for 10 seconds on speed 6.
  4. 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.
  5. Insert the butterfly.
  6. Add the coconut, flour and chocolate chips and mix together for 15 seconds on speed 1 until everything is combined.
  7. Add the fruit and mix together for 5 seconds on speed 1.
  8. Spoon the mixture into each muffin cup until they are almost full.
  9. Bake for 25-30 minutes until they are golden brown.
  10. Dust the top with icing sugar and enjoy :)
Notes
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/