Raspberry, Coconut and White Choc Muffins

The perfect mid-afternoon snack. - by Barbara Northwood

Raspberry, Coconut and White Choc Muffins

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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

1 3⁄4 cups self-raising flour

2⁄3 cup caster sugar

1⁄2 cup desiccated coconut

100g unsalted butter, melted, cooled

3⁄4 cup milk

1 egg, lightly beaten

150g white cooking chocolate, brokeninto pieces

1 cup frozen raspberries

Icing sugar mixture, to decorate

Method

Line a 6-hole Texas muffin pan (3⁄4-cup capacity) with muffin cases.
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).
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.
Serve muffins warm or at room temperature, and dusted with sifted icing sugar.

Barbara Northwood

Barbara has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.