lemon, blueberry and coconut muffins
- 1 packet donna hay tangy lemon yoghurt cake mix
- ⅔ cup (160ml) light-flavoured extra virgin olive oil
- 1 cup (280g) thick greek-style yoghurt
- 2 eggs
- 1 cup (80g) desiccated coconut
- 1 cup (125g) fresh or frozen blueberries
icing
- 1 sachet lemon yoghurt icing mix
- 1-1½ tablespoons thick greek-style yoghurt
each packet contains
- 1 sachet lemon yoghurt cake mix
- 1 sachet lemon yoghurt icing mix
- Preheat oven to 160°C (325F).
- Line a 12-hole ⅓ cup (80ml) capacity muffin tin with paper cases.
- Following the packet mix instructions, place the lemon yoghurt cake mix, oil, yoghurt and eggs in a bowl and whisk until combined.
- Add the coconut and blueberries and stir to combine.
- Divide mixture between muffin cases. Bake for 35–40 minutes or until cooked when tested with a skewer.
- Allow to cool in the tin for 5 minutes before placing onto a wire rack to cool.
- To making the icing, place the icing mix and yoghurt in a bowl and mix until smooth. Drizzle over the cooled cupcakes and serve. Makes 12
© DONNA HAY GROUP
