INGREDIENTS

320gm S.R. Flour

175gm Caster Sugar

1 Teasp Bicarbonate of Soda

2 Limes - zest of two and juice of one.

9 Tablsp Coconut Oil, melted

Large pinch of salt

2 Eggs - beaten

160gm Blueberries

50gm Desiccated Coconut

125mls Coconut Milk

170gms Greek no fat yogurt

12 Teasps Lime curd

2 tablespoons of coarse sugar

N.B. The coconut oil can be replaced by

9 Tablsp vegetable oil

METHOD

The night before you are going to bake place 12 teaspoons of lime curd onto a flat surface and freeze.

 Preheat the oven to 170°C Fan

 Line a 12 mould muffin tin with your chosen muffin papers.

 Using  a med bowl mix together all the dry ingredients - flour, sugar. bicarb of soda, salt, one lime zest and desiccated coconut.

 In another bowl beat together the 2 eggs then add the coconut milk, yogurt, lime juice and oil...mix well.

 Pour the liquids into the dry ingredients and stir well until you have a smooth batter, do NOT beat.

 Add the blueberries and combine.

 Half fill the cases with the mix and then place the teaspoons of frozen curd into the middle of each one.

 Top with the rest of the batter and smooth over.

 Sprinkle with a little coarse sugar and bake for 25 to 30 minutes.

 Place on a rack to cool and then sprinkle with a little grated lime zest.

 Serve warm or cold.