A variation on the muffin theme.

Ingredients

• 200 grams butter
• 2½ cups flour
• 2 tsp baking powder
• ½ cup desiccated coconut
• 2 eggs at room temperature
• 1 cup caster sugar
• ½ cup plain yoghurt
• ½ cup milk
• 1 cup blueberries
• ¼ cup demerara sugar

Method

1. Cook the butter in a saucepan over moderate heat until browned. Cool.
2. Sift the flour and baking powder into a bowl. Stir in the coconut and make a well in the centre.
3. Beat the eggs and sugar together until light and fluffy. Mix in the yoghurt and milk and pour into the well. Fold together, adding the browned butter towards the end.
4. Three-quarters fill 12 well-greased muffin tins with the mixture. Push 4-6 whole blueberries into each cake and sprinkle with demerara sugar.
5. Bake at 180°C for 15-18 minutes until cooked.