Raspberry & coconut muffins

Name: Raspberry & coconut muffins
Total time: 900 s
Yield: 12 servings
Cuisine: British
Ingredients: 140 g caster sugar; 250 g self raising flour; 1 tsp bicarbonate of soda; 170 g dessicated coconut with an extra tbsp set aside for sprinkling; Wet ingredients; 85 ml sunflower oil; 2 large eggs, beaten; 200 ml milk; 1 tsp vanilla extract; 85 ml sunflower oil; 2 large eggs, beaten; 200 ml milk

The Credit Crunch Cooke (Sarah Winkle) @credit_crunch_cooke

Staffordshire UK

This uses a basic recipe with a couple of additions!

Lovely fluffy muffins with an oozy jam centre! The combination of sharp raspberry works well with the coconut. Make sure you use seedless jam.

This uses a basic recipe with a couple of additions!

Lovely fluffy muffins with an oozy jam centre! The combination of sharp raspberry works well with the coconut. Make sure you use seedless jam.

The Credit Crunch Cooke (Sarah Winkle) @credit_crunch_cooke

Staffordshire UK

This uses a basic recipe with a couple of additions!

Lovely fluffy muffins with an oozy jam centre! The combination of sharp raspberry works well with the coconut. Make sure you use seedless jam.

This uses a basic recipe with a couple of additions!

Lovely fluffy muffins with an oozy jam centre! The combination of sharp raspberry works well with the coconut. Make sure you use seedless jam.

Saved

Ingredients

15 minutes

12 servings

140 gcaster sugar
250 gself raising flour
1 tspbicarbonate of soda
170 gdessicated coconut with an extra tbsp set aside for sprinkling
Wet ingredients
85 mlsunflower oil
2large eggs, beaten
200 mlmilk
1 tspvanilla extract
85 mlsunflower oil
2large eggs, beaten
200 mlmilk

Saved

Steps

15 minutes

1

Pre-heat the oven to 180Fan/200C/Gas 6 & line a 12 hole muffin tin with paper cases.
Place all the dry ingredients into a large mixing bowl & combine.
Place the oil, milk, eggs & vanilla into a jug & mix together.
2

Using an ice cream scoop or a teaspoon fill the cases with muffin mixture about 1/3 of the way up.
Make a little dip in the centre of each one & spoon in a blob of jam (don't worry if it spreads out!)Top each one with the rest of the muffin mixture & sprinkle over a little extra coconut.
3

Bake for 15 minutes until risen & golden.
Turn out on a wire rack & allow to cool.
Lovely served slightly warm but be careful of hot jam!!