Coconut and Raspberry Muffins

READY IN: 25mins
YIELD: 12 muffins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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