You could be eating these lovely muffins in under half an hour! Just follow the quick and easy recipe below.
1 cup plain flour
1\2 cup desiccated coconut
1 1/2 teaspoons baking powder
3/4 cup brown sugar
1 cup frozen raspberries
50 grams unsalted butter, melted
3/4 cup milk
1/2 teaspoon vanilla extract
Preheat the oven to 200 degrees Celsius. Line a 12 hole muffin tin with paper cases.
Combine the flour, coconut, baking powder, sugar and raspberries in a large bowl.
In a smaller bowl, beat together the butter, milk, egg and vanilla with a fork.
Add the wet mix to the dry mix and stir with a spoon until just combined.
Divide the mixture between the 12 muffin cases. Bake for 15-20 minutes, or until the centres spring back when pressed.