Coconut and raspberry muffins
I've been diagnosed as allergic to dairy and muffins on a Sunday morning for breakfast was just too good to give up!! You can replace the rasberries with other fruits - blueberries, strawberries, apple, rhubarb, dried fruits, bananas - even chocolate chips.
Ingredients
Serves: 8
- 200g plain flour, sieved
- 2 teaspoons baking powder
- 150g caster sugar
- 1/2 teaspoon salt
- 25g dessicated coconut, plus extra to sprinkle
- 100ml sunflower oil
- 1 egg
- 150ml coconut milk
- 150g raspberries, fresh or frozen
- icing sugar to dredge before serving
Method
Prep:15min ›
Cook:25min ›
Ready in:40min
- Preheat the oven to 200 C / Gas 6. Line your muffin tin with paper cases or grease well.
- Combine your dry ingredients: flour, baking powder, sugar, salt and dessicated coconut in a mixing bowl.
- In a separate bowl or jug combine your wet ingredients: oil, egg and coconut milk.
- Make a well in the center of your dry ingredients and gradually combine together with your wet ingredients.
- When smooth fold in raspberries. Spoon into the prepared tin. Sprinkle with dessicated coconut.
- Bake for 20 to 25 minutes. Dredge with icing sugar before serving.
How to ice cupcakes
Watch our How to ice cupcakes video to see how to dress them up or down for any occasion!
Similar recipes
Recently viewed
Reviews & ratings
Average global rating:
(19)
Reviews in English (19)
I would add an ounce more coconut & the same of sugar. Frozen fruit is cheaper to use in the long run .. defrost first to drain any excess juice. - 15 Apr 2011
This is so easy to make I would recommend it to anybody. The muffins were so delicious, we ate them about 5 mins after they came out of the oven and they were melt in the mouth. I am so pleased to find such a scrummy dairy-free recipe - 14 Feb 2012
so easy to make and if I can make them anyone can, I used a bit more coconut (personal preference) and folded in frozen raspberries, they were lovely and moist and very tasty. - 03 May 2011