Raspberry Coconut Muffins
- 1 cup raspberries (we use frozen)
- 1 cup shredded coconut
- 1 cup plain flour
- 1 cup wholemeal flour
- 1/2 teaspoon sea salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup brown sugar
- 1/4 cup canola oil
- 1 cup buttermilk
- 1 egg
- 1 teaspoon vanilla essence
Preheat oven to 200C.
Combine flours, salt, baking soda and baking powder in a large bowl.
In a small bowl, whisk together brown sugar, oil, egg, buttermilk and vanilla and stir until well combined.
Make a well in dry ingredients then add the liquid mixture. Add shredded coconut. Mix until just combined. Do not over mix.
Add raspberries and gently fold them in.
Line a muffin tin with paper cases/liners. Fill the cases three quarters full. Bake for 20 minutes.
DIY cafe style paper liners for muffins. I don't buy paper liners for muffins. I make my own. It's very easy and looks much better than the shop bought ones. I simply cut good quality baking paper in large squares. Then I tip over a glass the bottom of which fits inside the muffin tin. Place a piece of paper on top of the glass and slide your hand down the sides of the glass a few times to mold the paper to the shape of the glass. This way the paper cups turn out quite tall and they have this nice handmade look about them.
Enjoy the muffins right out of the oven, cold or slightly warmed up the next day. They keep nicely in a fridge for a few days. Happy baking! Larisa xox