Vickys Coconut & Raspberry Muffins, GF DF EF SF NF
I love these muffins. They're great for breakfast on the go - really fresh & fruity and not at all heavy
Vickys Coconut & Raspberry Muffins, GF DF EF SF NF
I love these muffins. They're great for breakfast on the go - really fresh & fruity and not at all heavy
Cooking Instructions
- 1
Preheat the oven to gas 6 / 200C / 400°F and line a muffin tin with 8 cases / liners
- 2
Whisk together the flour, baking powder, desiccated coconut and xanthan gum if using gluten-free flour
- 3
In a separate bowl combine the sugar, coconut milk, oil & vanilla
- 4
Stir the wet mix into the flour until you have a smooth batter, then fold in the raspberries letting them break apart a little. You may need an extra tbsp or 2 milk if using gluten-free flour
- 5
Divide between the 8 muffin cases, sprinkle with a little extra coconut and bake for 25 minutes or until golden and risen
- 6
Cool on a wire rack and generously dust with icing sugar just before serving if you fancy!
- 7
You can use other soft fruits in this recipe such as strawberries, pineapple, mango, peach etc
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