Special Diet

Coconut and Raspberry Muffins

cook 30 mins
Tags: Gluten free
  • 225 g (7½ oz) self-raising gluten-free flour
  • 1 teaspoon gluten-free baking powder
  • ½ teaspoon bicarbonate of soda
  • 75 g (3 oz) caster sugar
  • 40 g (1¾ oz) desiccated coconut
  • 55 g (2 oz) unsalted butter, melted
  • 2 eggs
  • 150 ml (¼ pint) milk
  • 125 g (4 oz) raspberries
  • Line a 12-hole muffin tin with paper muffin cases.
  • In a large bowl, sift together the flour, baking powder and bicarbonate of soda, then mix in the sugar and coconut. Make a well in the centre.
  • Whisk together the melted butter, eggs and milk.
  • Add the wet ingredients to the dry and mix together gently, adding the raspberries when nearly combined – do not over mix.
  • Spoon into the paper cases. Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 15 minutes until golden and slightly risen.
  • Cool on a wire rack.
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