125g unsalted butter, chopped
½ cup golden syrup
1 teaspoon bicarbonate of soda
1 ¾ cups self-raising flour
½ cup traditional rolled oats
1/3 cup desiccated coconut
½ cup brown sugar, firmly packed
½ cup buttermilk
2 eggs, lightly beaten
1 cup frozen raspberries
Extra 2 tablespoons traditional rolled oats
Line a 12-hole muffin pan (1/3-cup capacity) with paper cases.
Combine butter and syrup in a small saucepan over a low heat. Stir until melted. Remove from heat. Stir in soda and 1 tablespoon boiling water. Stand for 10 minutes.
Place flour, oats, coconut and sugar in a large bowl. Stir to combine. Make a well in the centre. Add butter mixture, buttermilk and eggs. Stir until just combined. Gently fold in raspberries. Divide evenly among paper cases. Sprinkle with extra oats.
Cook in a moderate oven (180C) for about 20 to 25 minutes, or until golden brown. Remove. Stand in pan for 5 minutes. Transfer to a wire rack.
Serve muffins warm or at room temperature.
TIP! Muffins can be made up to three days ahead. Store in an airtight container. For a change, replace raspberries with blueberries.