Name: Raspberry Coconut Muffins
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 12
Ingredients: 80g butter, cubed; 200g sugar; 1 teas vanilla bean paste/essence/extract; 370g self raising flour; 30g desiccated or shredded coconut; 1 egg; 320ml coconut milk or milk of choice; 120g fresh or frozen raspberries

Ingredients

Scale

80g butter, cubed
200g sugar
1 teas vanilla bean paste/essence/extract
370g self raising flour
30g desiccated or shredded coconut
1 egg
320ml coconut milk or milk of choice
120g fresh or frozen raspberries

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Instructions

Pre heat oven to 180 degrees. Place patty cases into a muffin tin. This will make 12.
Place butter into bowl. Blitz on speed 5 for 2 minutes. Scrape down.
Add sugar and vanilla to bowl. Blitz on speed 5 until pale. Scrape down.
Add remaining ingredients except raspberries. Blitz on speed 5 until just combined. Do not over mix the batter.
Place raspberries into the bowl and stir gently with the tmx spatula until just combined.
Pour into patty cases. Bake for 20 minutes or until golden on top.

Prep Time: 5
Cook Time: 20