Makes 8 large tulip cases or 12 regular
Ingredients
225g flour
15g baking powder
100g sugar
pinch salt
50g toasted flaked coconut
1 egg
65g butter, melted
250ml milk
200g blueberries
For the water icing
225g icing sugar
zest and juice half lemon
15ml water
Method
1. Mix the dry ingredients in one bowl, and the wet in another
2. Combine into one bowl
3. Toss the blueberries in flour, fold in
4. Spoon into 12 muffin cases, bake at 180°C for approximately 25-30 minutes and then cool
5. Combine all ingredients to make the icing, spoon onto muffins
If you make this, or any other recipe from the show, send us a picture to sundaybrunch@channel4.com
