Blueberry, White Chocolate & Coconut Muffins

Treats

Muffins are the perfect treat, they are so easy to make and a real crowd pleaser.

The inspiration for these muffins came about whilst completing one of the New Zealand Great Walks called the Routeburn. These walks are generally greater than two days in length where your sleeping options are either to camp or share bunk-style huts. Either way everything you need for the hike has to be carried by you. As food is quite heavy, your meals need to be light. Oftentimes, the first day is the hardest as you adjust to your pack, being on your feet walking for hours on end and scaling repeated heights. This is where I tasted one of the most delicious muffins of all time as my friend who waved me off at the start had packed a surprise treat. 

Here I’ve tried my best to recreate it to share with you.

Makes 15 medium sized muffins.

Blackberry, Coconut & White Chocolate Muffins, Delalicious

  • 325g wholewheat flour
  • 195g plain flour
  • 130g dark brown sugar
  • 6 tsp baking powder
  • zest of 1 lemon
  • 3 tbsp coconut, threaded or dessicated
  • 150g white chocolate, chopped into small chunks
  • 3 eggs, lightly beaten
  • 250g butter, melted
  • 130g blueberries, fresh or frozen
  • 150ml milk
  1. Preheat an oven to 180°C fan and oil silicon muffin trays or line metal muffin trays.
  2. Sift the flour, sugar and baking powder together in a large mixing bowl.
  3. Stir through the lemon zest, coconut and white chocolate.
  4. Add the eggs, butter, blueberries and milk to the bowl and stir to combine – try not to overmix.
  5. Spoon the mix evenly into the prepared muffin trays.
  6. Bake for 25 minutes or until a skewer comes out cleanly.
  7. Remove from the oven and allow to cool on a wire-rack.

Cauliflower Tabbouleh

Dinner, Lunch, Salad

Tabbouleh is a traditional Lebanese dish made with bulgur or couscous; here I’ve substituted cauliflower rice which is a great way to squeeze some extra veggies into your diet. Serve simply on its own or else alongside my Baby Gem, Spinach & Broccoli Salad. It also works great with some sweet potato wedges and my Citrus Chicken.

Serves 4.

  • 1 small head cauliflower (around 250g)
  • 200ml vegetable stock
  • 4 tbsp pomegranate seeds
  • 1 tbsp sunflower seeds
  • 1 tbsp pumpkin seeds
  • 2 tbsp pistachio
  • 1 large bunch each of fresh parsley, mint & coriander
  • 2 tbsp lemon juice
  1. Remove the outer leaves from the cauliflower and cut into cubes. Blitz the cubes in the food processor until a rice consistency is formed.
  2. Heat a large frying pan over a medium heat, add the cauliflower, 1 tbsp lemon juice & stock, bring to the boil, cover with a lid & reduce to a simmer until all the liquid is absorbed, stir regularly to ensure the cauliflower cooks evenly & doesn’t get stuck to the pan. Transfer to a large mixing bowl & allow to cool.
  3. Place all the seeds & pistachios in a small frying pan and toast over a medium heat until you hear the seeds pop.
  4. Roughly chop all the fresh herbs & add to the cauliflower with the pomegranate seeds, toasted seeds & lemon juice.Mix well together & serve.