Name: Blueberry, bran and coconut muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 1/2 cup self-raising flour; 1 cup oat bran; 36 cup caster sugar; 1/3 cup shredded coconut, plus extra to sprinkle; 270 millilitre can light coconut milk; 125 gram melted, cooled butter; 2 eggs; 1 teaspoon vanilla extract; 125 gram punnet blueberries

Ingredients

1 1/2 cup self-raising flour

1 cup oat bran

36 cup caster sugar

1/3 cup shredded coconut, plus extra to sprinkle

270 millilitre can light coconut milk

125 gram melted, cooled butter

2 eggs

1 teaspoon vanilla extract

125 gram punnet blueberries

Method

1.Preheat oven to moderate 180°C. Line a 12-hole muffin pan with paper patty cases.

2.Sift flour into a large bowl. Stir bran, sugar and coconut through.

3.In a jug, whisk coconut milk, butter, eggs and vanilla together.

4.Make a well in the centre of dry ingredients. Add coconut mixture all at once. Mix lightly until just combined. Fold berries through. Do not over-mix. Divide mixture among recesses. Sprinkle with extra coconut.

5.Bake for 15-20 minutes, until cooked when tested. Cool in pan 5 minutes before transferring to a wire rack to cool completely. Dust with icing sugar, if liked. Store in an airtight container.