These delightful little cakes might be small in size ... but they're big on flavour!
Melted unsalted butter, for greasing
125g punnet fresh blueberries
2/3 cup mixed berry jam
440g packet golden buttercake mix
¼ cup desiccated coconut
1½ teaspoons finely grated lemon rind
2 eggs, lightly beaten
2/3 cup milk
¼ cup vegetable oil
Vanilla ice-cream, to serve
Grease a 6-hole Texas muffin pan (¾-cup capacity) with butter.
Divide blueberries evenly among prepared pan holes. Spoon jam over blueberries.
Place cake mix into a large bowl. Stir in coconut and rind. Make a well in the centre. Add eggs, milk and oil. Stir with a wooden spoon until well combined. Divide evenly among prepared pan holes.
Cook in a moderately slow (160C) for about 30 minutes, or until firm to touch in the centre. Remove. Stand in pan 5 minutes. Using a flat-bladed knife, loosen edges of cakes. Invert onto serving plates.
Serve warm with ice-cream.
TIP! Replace blueberries and mixed berry jam with raspberries and raspberry jam, for a change. Cakes can be made up to one day ahead. Keep in an airtight container. Reheat cakes in the microwave on HIGH (100%) for 2 minutes.