RASPBERRY & COCONUT MUFFINS
RASPBERRY & COCONUT MUFFINS
RASPBERRY & COCONUT MUFFINS
2014-01-28 11:57:02
PREPARATION 12 MINS • COOKING 20-25 MINS • MAKES 12
Ingredients
- 1 cup dextrose
- 1 ¾ cups self-raising flour
- 1 cup shredded coconut
- 2 eggs
- ¾ cup coconut milk
- 150g butter, melted and cooled
- 1 ½ cups frozen raspberries
Instructions
- Preheat oven to 170°C. Line a 12 hole muffin pan with paper cases or use a silicone muffin pan.
- Place dextrose, flour and coconut into a large mixing bowl and stir well with a large metal spoon.
- In a small mixing bowl or jug whisk eggs lightly then add coconut milk and combine. Add to dry ingredients along with melted, cooled butter and stir until nearly combined (do not over mix).
- Add raspberries, stirring until just mixed through.
- Spoon the muffin mixture into the muffin tray to divide evenly between the 12 cups.
- Bake for 20-25 minutes or until cooked.
Sugar Freedom http://www.sugarfreedom.com.au/
OMG these are super yummy. One of my favourites and a great treat for lunch boxes. I have learnt my lesson and freeze them before the are devoured. Nom, nom
LOL, great idea Tina and they do freeze beautifully 🙂