raspberry coconut muffins
Cuisine: American
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Ingredients
  • 200g all-purpose flour
  • 2 teaspoon baking powder
  • ½ teaspoon baking soda
  • A pinch of salt
  • 150g granulated sugar
  • ½ teaspoon coconut extract (or vanilla)
  • 2 tablespoons shredded coconut
  • 60g melted butter
  • 1 egg
  • 120ml milk
  • 120g raspberries (frozen or fresh)
Instructions
  1. Preheat oven to 350°F/180°C and line a muffin pan with paper cups.
  2. In a big mixing bowl, combine the all-purpose flour, baking powder, baking soda, salt, sugar, coconut extract and shredded coconut.
  3. In a small mixing bowl, whisk together the butter, egg and milk. Pour the mixture into the bowl with the dry ingredients and mix together with a spatula until well combined.
  4. Carefully fold in the raspberries using the spatula. Don't mix the batter too much if not it will turn pink!
  5. Use a tablespoon to scoop the mixture into each paper cup. Bake for 25-30 minutes until golden and cooked through. Let the muffins cool in the baking tin before removing.
Notes
ADAPTED FROM: Jamie Oliver Member Recipes' Raspberry Muffins
Recipe by Savormania at http://www.savormania.com/en/raspberry-coconut-muffins-6/