raspbery muffin

This muffins is a moist, dense, cake-like type of muffins, just as I like it :).  If what you’re after bread-y type of muffins, this recipe is not for you, or you could just use 2 cups of flour, and omit the coconut. The moistness last until the next 2 days, or more, but they didn’t last more than 2 days.

Some tips for you, If you want your muffins batter looks ‘clean’, don’t thaw the raspberry, but if you want a swirly pink effect in your batter, go ahead and thaw. Oh yeah, I sprinkled the top with some more chocolate chips, but they came out a bit burned. ( just golden-brown burned, not like black-charcoal-really2 bitter-burned). enjoy, and don’t eat them all in 1 day (if you can resist), cause, like most food,  they really DO taste better the next day.

Ingredients :

  • 1 1/2 cups plain flour
  • 1/2 cup desiccated coconut
  • 1/2 cup caster sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup buttermilk (or, milk + 1 tbsp lemon juice, let stand 5 min / until curdle)
  • 1 egg
  • 1/3 cup melted butter / oil
  • 1 cup raspberries (fresh or frozen, I used frozen)
  • 1/2 cup white chocolate chips (or more 🙂 )

preheat oven (180 C)

grease medium muffin tins

mix dry ingredients in a large mixing bowl (except white choc and raspberries)

mix wet ingredients in different bowl

tip the wet mixture to the dry mixture, mix until just combine

fold in frozen berries and white chocolate chips

fill muffin tins to 3/4 full

bake 30 – 45 mins or until toothpick test comes out clean