Coconut and raspberry muffins ***

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Muffins

I had an urge to bake last week, and ended up with these muffins after a lot of flipping through cookbooks and browsing the internets. They could be the best muffins EVER. Sweet, moist, nutty, fragrant with coconut and with the occasional tangy raspberry – they were such a treat. Chocolate is so overrated – give me these any day!

Muffins inside


Coconut and raspberry muffins

Adapted from Super Food Ideas – August 2006

Ingredients (makes 12 muffins)

1 3/4 cups desiccated coconut
1 1/2 cups coconut cream
1 cup caster sugar
1 egg, lightly beaten
1 teaspoon vanilla essence
1 2/3 cups self-raising wholemeal flour
1 cup frozen raspberries, putting 12 aside for decoration
Shredded coconut

Method

1. Combine coconut and coconut cream in a large bowl. Cover and stand for 30 minutes.
2. Preheat oven to 170°C. Grease a 12 cup muffin tin or line with muffin cases.
3. Using a metal spoon, stir sugar, egg and vanilla into coconut mixture. Gently stir in the flour until combined. Fold in raspberries.
4. Spoon mixture into prepared muffin tins and put a raspberry on top of each one. Top with shredded coconut if desired. Bake for 20-30 mins or until a skewer inserted into the centre comes out clean. Cool muffins in pan for 10 minutes. Lift onto a wire rack to cool completely.