Coconut Raspberry Muffins
My family have said my coconut raspberry muffins are so good and I must say I think they taste great too! One isn’t enough, not even two! Add a dollop of cream, yoghurt on the side or just a touch of butter. You can use one type of flour like 'Plain', 'Tipo 00', a rustic 'Wholemeal or Tipo 1' or even mix 50:50 ratio of plain and wholemeal. I also used extra virgin olive oil and cinnamon and the flavours worked perfectly together. Tempted?? Let's Bake!
Makes 10 large or 12 medium size muffins
2 ½ cups plain flour (or 50:50 with wholemeal flour)
2 tsp baking powder
2 tsp ground cinnamon
1 cup raw sugar
⅔ cup shredded coconut, plus extra for topping
2 cups frozen or fresh raspberry or mixed berries
1 cup milk
1⁄2 cup extra virgin olive oil
2 eggs, at room temperature
1 tsp Vanilla Extract
Preheat oven 180°C fan-forced. Line a 12 cup muffin tray with baking paper as moulded cups.
Sift together flour/s, baking powder and cinnamon into a large mixing bowl. Stir through the raw sugar and shredded coconut. Gently stir through the berries.
Make a well in the centre and add the milk, oil, eggs and vanilla. Use a small whisk or fork whisk wet ingredients until all combine. Using a spatula, incorporate the flour mixture with the wet mixture. Don’t over mix it, try and keep berries intact if you can! It’s ok if it’s a little lumpy.
Using an ice-cream scoop, place mixture into each paper case, dividing evenly.
Bake for 25-30min or until the muffins are golden and testing skewer is clean.
Cool for few minutes in the tray, then place onto a wire rack.
Serve warm or at room temperature with a dollop if cream or yoghurt. On their own is so delicious!
If using frozen berries, no need to thaw before using them.
These muffins freeze really well, wrap them individually. Great for work or school snacks.
Muffins will keep for approx 2-3 days in an airtight container.