Recipes

These warm Raspberry, Coconut and White Choc Muffins will melt in your mouth

The perfect mid-afternoon snack.
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6
15M
35M
50M

Try replacing white chocolate with milk chocolate. Muffins can be made up to two days ahead. Store in an airtight container. To serve warm, reheat in the microwave.

Ingredients

Method

1.

Line a 6-hole Texas muffin pan (3⁄4-cup capacity) with muffin cases.

2.

Place flour in a large bowl. Stir in sugar and coconut. Add butter, milk and egg. Whisk until smooth. Fold in chocolate and frozen raspberries. Divide evenly among muffin cases (about 1⁄2 cup in each).

3.

Cook in a moderately slow oven (160C) for about 35 minutes, or until a skewer inserted into the centre comes out clean. Stand muffins in pan for 15 minutes. Transfer to a wire rack.

4.

Serve muffins warm or at room temperature, and dusted with sifted icing sugar.

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