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Blueberry and Coconut Muffins

Makes 12

These tasty blueberry cupcake muffins are easy to grab for a quick breakfast and are always a treat to find in the lunch box. To lower the carbs use the alternative sweetener xylitol rather than caster sugar.

Free from Gluten, Soya, Wheat, Nuts
Vegetarian

Ingredients

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  1. Pre-heat the oven.
  2. Stand 12 fairy cake cases in the holes of a tart or muffin tray.
  3. Measure the coconut flour and baking powder into a bowl and stir to combine.
  4. Stir in the xylitol or sugar.
  5. Break the eggs into a mixing bowl or kitchen blender, add the oil, grated lemon rind and beat until smooth.
  6. Add the prepared flour blend and pulse until the mixture starts to thicken.
  7. Spoon the mixture into the fairy cake cases.
  8. Divide the blueberries between the cakes, gently pressing them into the top of the muffins
  9. Bake for 30-35 minutes.

Equipment

fairy cake cases, muffin or tart tray and 2 x mixing bowls

Temperature

180°C, Fan 160°C, 350°F, Gas 4

Cooking time

30-35 minutes

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Ingredients

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