Coconut raspberry muffins
Prep:
15 mins
Cook:
25 mins
Dairy free coconut and berry muffins are a lovely treat or snack or anyone with a dairy intolerance.
200g plain flour, sieved
2 tsp baking powder
150g caster sugar
½ tsp salt
25g dessicated coconut, plus extra to sprinkle
100ml sunflower oil
1 egg
150ml coconut milk
150g raspberries, fresh or frozen
Preheat the oven to 200°C / 400°F / Gas mark 6.
Line your muffin tin with paper cases or grease well.
Combine the flour, baking powder, sugar, salt and dessicated coconut in a mixing bowl.
In a separate bowl combine the oil, egg and coconut milk.
Make a well in the centre of the flour mixture and gradually combine together with coconut and egg mixture until smooth.
Fold in the raspberries and spoon into the prepared muffin tin.
Sprinkle with dessicated coconut.
Bake for 20 to 25 minutes then allow to cool before serving.
Serves
8
Preparation Time
15 minutes
Cooking Time
25 minutes
Main ingredients
Flour, Fruit, Eggs, Sugar
Recipe Type
Cakes & Baking, Dessert, Kids Food
Special Info
Dairy free
Level of Difficulty
Easy
