Quick & Easy

Raspberry and coconut muffins

raspberry and coconut muffins
12 Item



1.Preheat oven to 190&degC. Grease 12-hole (1/3 cup/80ml) muffin pan.
2.Place flour in large bowl; using fingertips, rub in butter. Add sugar, buttermilk, egg, desiccated coconut and raspberries; using fork, mix until just combined.
3.Divide mixture among holes of prepared pan; sprinkle with shredded coconut.
4.Bake about 20 minutes. Stand muffins 5 minutes then turn onto wire rack to cool.

If using frozen berries, use them unthawed, this will minimise “bleeding” of the colour into the mixture. Muffins can be frozen either individually wrapped in foil or together in a sealed container for up to 3 months. To thaw frozen muffins, either place muffins on an oven tray covered with foil, or wrap individual muffins in foil; thaw in moderate oven about 20 minutes. Individual unwrapped muffins can be thawed in a microwave oven on HIGH (100%) for about 30 seconds.


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