Baking

Raspberry and Coconut Muffins

In Baking on January 18, 2018 with No Comments

Preparation Time 15 MINUTES

Cooking Time 25-30 MINUTES

Difficulty Easy

Servings 12 Muffins

1/2 Cup (100g) Butter softened

1 Cup (215g) Granulated Sugar

1 1/2 teaspoons Vanilla Extract

2 large Eggs

2 Cups (300g) Plain Flour

3 teaspoons Baking Powder

1/4 teaspoon Table Salt

3/4 Cup Full Fat (Whole) Milk

1 Cup Desiccated Coconut

2 Cups (300g) Raspberries (Fresh or Frozen)

Preheat the oven to 195˚C or 185˚C fan.
Line a 12 hole muffin tray with muffin cases or grease the muffin tins with butter.
Mix the flour, baking powder and salt in a small bowl.
In a large mixing bowl, cream the softened butter and sugar with electric beaters until it is pale and fluffy.
Add the eggs one at a time, beating after each one.
Next, add the milk and vanilla and beat these in. The mixture may look curdled at this point but don’t panic – all will be fixed when you add the flour!
Add the flour, baking powder, salt and coconut and with a wooden spoon, mix them in quickly until just combined. The key to a light fluffy muffin is not to overmix.
Scatter the raspberries over and mix them just enough to distribute them evenly through the mixture but try not to break them up too much.
Spoon the mixture evenly into the muffin cases – the mix should come almost up to the top of the muffin indentations.
Bake in the centre of the oven for 25-30 minutes. The tops should be golden brown and the muffins cooked through. You can sift over some icing sugar before serving.