Blackberry & coconut muffins

Berrylicious.....

Directions

• Keep 12 blackberries separate to put on top of the muffins.
• Preheat the oven to 150 °C.
• Brush the muffin tin with oil.
• Melt the butter in a pan.
• Mix the shredded coconut and sugar in a bowl.
• Add the melted butter, the coconut liqueur, lemon zest and juice and cream.
• Halve the vanilla rod length wise, scrape out the seeds and add these to the bowl.
• Mix everything well.
• Put flour, baking powder and salt in a different large bowl.
• Slowly add the coconut mixture while stirring.
• Mix together thoroughly
• Fold the blackberries through the mixture
• Using two spoons, fill the muffin tin with the coconut mixture right up to the edge.
• Gently push a blackberry in the middle of each muffin.
• Bake the muffins in the preheated oven for approximately 25 minutes until they are golden brown and cooked in the middle.