Coconut & Raspberry Muffins
Recipe: #31589
March 10, 2019
Categories: Breakfast, Snacks, Raspberry, Brunch, Game/Sports Day, Picnic Potluck, Oven Bake, Diabetic, Gluten-Free, Vegetarian, Kid's Lunches, Yogurt, Muffins, more
"From our Sunday newspaper The Sunday Times. Times are estimated."
Original is 8 servings
Ingredients
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 by Step Method
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
No special items needed.
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