Coconut And Raspberry Muffins
Ingredients
- 2 cups flour ⓘ
- 4 teaspoons baking powder ⓘ
- 3/4 cup desiccated coconut ⓘ
- 1/4 cup soft brown sugar ⓘ
- 250 g frozen raspberries, slightly thawed (reserve 12 for topping) ⓘ
- 1/4 cup white sugar ⓘ
- 1 teaspoon vanilla essence (vanilla extract) ⓘ
- 60 g butter, melted ⓘ
- 2 eggs ⓘ
- 1 cup milk ⓘ
- 4 tablespoons shredded coconut, for topping ⓘ
Instructions
- Preheat oven to 200°C Lightly grease 12 muffin tins.
- Sift together flour and baking powder into a bowl. Stir in coconut and soft brown sugar.
- Place raspberries in a bowl and cover with white sugar.
- In another bowl lightly whisk together the vanilla, melted butter, eggs and milk. Pour over raspberries.
- Fold egg mixture into dry ingredients and stir quickly to combine.
- Spoon mixture into prepared muffin tins, sprinkle with coconut shreds and press one raspberry into the centre of each muffin.
- Bake for 12 - 15 minutes or until muffins spring back when lightly pressed.
Nutrition & Diet Analysis (per serving)
1026
kcal
51% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).