Dessert

Wholemeal Raspberry Coconut Muffins

cook 30 mins
Ingredients
  • 150 g (5 oz) plain flour
  • 150 g (5 oz) wholemeal plain flour
  • 1 teaspoon baking powder
  • 100 g (3 1/2 oz) coconut oil, melted and cooled
  • 2 eggs, beaten
  • 125 ml (4 fl oz) milk
  • 75 g (3 oz) light muscovado sugar
  • 225 g (7 1/2 oz) raspberries
  • 2 tablespoons desiccated coconut
Directions
  • Line a 12-hole muffin tin with paper muffin cases.
  • Sift the flours and baking powder into a large bowl. In a separate bowl, whisk together the oil, eggs, milk and sugar, then pour into the dry ingredients and mix together until just combined – do not over-mix.
  • Gently stir in the raspberries, then spoon the mixture into the paper cases and sprinkle with the desiccated coconut.
  • Bake in a preheated oven, 200˚C (400˚F), Gas Mark 6, for 20 minutes. Transfer to a wire rack to cool.
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