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Blueberry and Carob Muffins

2 Cup Self Raising Flour
1/2 Cup Brown Sugar
1/3 Cup Coconut Shredded
1 Cup frozen Blueberries
1 Egg lightly beaten (Free Range Egg)
3/4 Cup Buttermilk
1/2 Cup Vegetable Oil
1/3 Cup Raw Carob Powder
2 Tablespoon Extra Coconut Shredded

Grease a 6 hole muffin pan. Sift flour into a bowl, stir in the brown sugar, blueberries, coconut, egg, buttermilk and oil. Stir quickly with a large metal spoon until just combined. Spoon mixture into prepared pan. Bake in moderately hot oven about 25 minutes. Sprinkle extra coconut on top after cooking.