in Recipes

Raspberry Coconut Muffins

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Ingredients for 12 servings:

  • 250 g flour
  • 50 g desiccated coconut
  • ½ pack of baking powder
  • ½ tsp baking soda
  • 2 eggs
  • 100 g sugar
  • 50 ml oil
  • 125 g yogurt
  • 300 g raspberries
  • Jam (raspberry jam)
  • Desiccated coconut

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Combine the flour with desiccated coconut, baking powder, and baking soda. Stir in half of the raspberries. Puree the remaining raspberries. Beat the eggs with the sugar until thick and creamy, then gradually beat in the oil, yogurt, and raspberry puree. Quickly stir in the flour mixture by hand and immediately fill the batter into greased or paper-lined muffin tins. Bake at 180°C for about 20-25 minutes. If desired, spread with heated raspberry jam and sprinkle with desiccated coconut or coconut chips.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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