Raspberry Coconut Muffins
Deliciously fresh and fluffy, these muffins make the perfect snack or brekkie on the go. It's a small batch, but feel free to double the recipe!
Servings: 6
Ingredients
- 85 g Butter melted and cooled for 5 minutes
- 150 g Caster sugar
- 180 g Plain flour
- 2 tsp Baking powder
- ¼ tsp Baking (bi-carb) soda
- ¼ tsp Salt
- 120 g Greek yogurt
- ¼ cup Buttermilk
- 1 Egg
- 1 tsp Vanilla
- 60 g Frozen raspberries I freeze my own fresh raspberries
- 25 g Dessicated coconut
- Raw sugar to sprinkle
- Dessicated or shredded coconut to sprinkle
Instructions
- Preheat oven to 215°C/420°F (conventional setting)
- Line a 6 hole muffin tin with cupcake or muffin papers
- In a large bowl, whisk together the butter and sugar until well combined
- Add the egg and whisk again
- Whisk in the buttermilk, yogurt and vanilla until everything has combined well
- Take a spoonful of the flour and add it to a small bowl, tossing it through the raspberries and then set aside
- Fold the remaining flour, as well as the baking powder, baking soda and salt into the wet mix until almost combined
- Now fold through the floured berries and coconut until just combined
- Use a large ice cream scoop to scoop heaped spoonfuls of mixture into the lined muffin pan
- Sprinkle eash muffin with the raw sugar and extra coconut
- Bake at 215°C for 5 minutes, then turn the oven down to 180° and continue to bake for another 15 minutes
- When cooked, remove the pan from the oven and let the muffins rest in the pan for 2 minutes, before cooling on a rack (or just eat straight away!)