nut muffins 187 Breakfast, brunch or afternoon tea, these blueberry and coconut muffins will be sure to please! They are full of juicy blueberries and topped with a coconut crumb. Oven setting: CircoTherm® and VarioSteam METHOD Preheat oven on CircoTherm® to 170°C with a low leve l Makes: 12 of steam. Line 12 standard muffin pans with liners. Preparation time: 10 minutes Cooking time: 20 minutes To make the coconut crumb; in a small bowl, rub Level of difficulty: Easy together the coconut, flour, brown sugar, cinnamon and butter to make coarse crumbs. Set aside. In a large bowl, whisk together the oil, sugar, eggs and INGREDIENTS vanilla. Sift together the plain flour, salt, baking powder COCONUT CRUMB and cinnamon. Add the flour mixture and coconut alternately with the buttermilk. Crush 1 punnet of ¼ cup flakes or shredded coconut blueberries with a fork, and mix into the batter. Fold 3 tbsp plain flour in the remaining whole blueberries. Fill the prepared ¼ cup brown sugar muffin pans and top with coconut crumb. 1 tsp ground cinnamon 3 tbsp butter, softened Bake for 20 minutes or until cooked and golden. Allow to cool before serving. MUFFIN 125ml vegetable oil NOTE 200g caster sugar The muffins can be cooked without VarioSteam using 2 eggs the recommendedtemperature. These muffins freeze 1 tsp vanilla essence well for up to 1 month. If you have a NEFF FullSteam 300g plain flour oven, use the reheat function to warm day old or ½ tsp salt frozen muffins to achieve a ‘just baked quality’. 2 tsp baking powder 1½ tsp ground cinnamon ½ cup flaked or shredded coconut 150ml buttermilk 250g blueberries (2 punnets) THE NEFF AUSTRALIA COOKBOOK OTHER TREATS