Coconut & Raspberry Muffins

8
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In


"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (117.3 g)
  • Calories 231.4
  • Total Fat - 7.2 g
  • Saturated Fat - 2.7 g
  • Cholesterol - 226 mg
  • Sodium - 132.9 mg
  • Total Carbohydrate - 32.3 g
  • Dietary Fiber - 3.1 g
  • Sugars - 14.8 g
  • Protein - 10.8 g
  • Calcium - 85.6 mg
  • Iron - 2.1 mg
  • Vitamin C - 1.9 mg
  • Thiamin - 0.1 mg

Step 1

Combine the coconut with the milk and let stand for 5 minutes.

Step 2

Fold in the sugar, oil, eggs, flour and baking powder, and mix until well combined and then add the raspberries.

Step 3

Spoon an ice-cream scoop of muffin mixture into each section of a greased muffin tin and bake for about 30 minutes.

Step 4

Serve with fresh raspberries and a blob of coconut yoghurt.

Tips & Variations


No special items needed.

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