Coconut Muffins with Peanut Butter Frosting

Cook Time 45 minutes + cooling

Servings 6


¾ cup raw sugar
2 free range eggs, lightly beaten
2 cups self-raising flour
1 tsp ground cinnamon + extra, to dust
½ cup shredded coconut +1 tbsp extra, to decorate
1 tbsp finely grated orange zest
½ cup coconut oil, melted
¾ cup buttermilk
125g fresh blueberries

100g icing sugar
100g peanut butter
100g softened butter
1 tsp milk
1 tbsp honey


Preheat oven to 180°C (160° fan-forced). Line a 6-hole Texas muffin tin with paper cases.

In a large bowl, cream the sugar and eggs until the sugar has dissolved. Add the oil and buttermilk and mix together. Now fold in the flour, cinnamon, coconut and orange zest and stir to combine. Gently fold through the blueberries.

Spoon the mixture between paper cases, and sprinkle with the extra coconut. Bake muffins for 25 minutes or until a skewer comes out clean. Set aside in the tin for 10 minutes to cool slightly. Turn muffins onto a wire rack to cool completely.

For the frosting, place the icing sugar, peanut butter and butter into a mixer bowl and mix on low-speed until smooth. Now add the milk and honey and mix again until combined. Place the mixture into a piping bag with a star-shaped nozzle. Pipe (or simply spoon) the frosting over the muffins and sprinkle with a little extra cinnamon.


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