Coconut-raspberry muffins

Ingredients for 1 servings:

• 150 g butter, soft
• 120 g sugar
• 3 eggs
• 150 g flour
• 2 tsp baking powder
• 1 pinch of salt
• 5 tbsp milk
• 100 g desiccated coconut
• 200 g raspberries (frozen)
• Powdered sugar for sprinkling

Instructions

Working time approx. 10 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Fruity and light, for 12 muffins

This recipe makes 12 muffin tins, each holding approximately 100 ml. Preheat oven to 180°C (160°C fan-assisted). Beat the butter and sugar in a mixing bowl until light and creamy. Then beat in the eggs, one at a time. Combine the flour, baking powder, salt, and desiccated coconut, then quickly stir into the butter and egg mixture along with the milk. Finally, fold the frozen raspberries into the batter. Divide the batter among the muffins. Bake in the hot oven on the middle rack for approximately 25 minutes. Let stand in the tin for 10 minutes, then remove and cool. For a nice finish, dust the cooled muffins with a little powdered sugar.