Coconut raspberry muffins

Prep: 15 mins
Cook: 25 mins
Coconut raspberry muffins
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

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