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Coconut and Blueberry Cupcake Muffins

Makes 6 muffins

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 6 cupcake 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, water and grated lemon rind and beat until smooth.
  6. Add the prepared flour blend and pulse until the mixture starts to thicken.
  7. Set aside six blueberries and stir in the remainder.
  8. Divide the mixture between the cupcake cases.
  9. Place one of the reserved blueberries on the top of each cupcake muffin.
  10. Bake for 35-40 minutes.

Equipment

cupcake cases, muffin or tart tray, mixing bowl or kitchen blender

Temperature

190°C, Fan 170°C, 375°F, Gas 5

Cooking time

35-40 minutes

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Ingredients

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