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Raspberry and Coconut Cupcake Muffins

Raspberry and Coconut Cupcake Muffins

These deliciously summery raspberry and coconut muffins from FREEE are perfect as an afternoon snack or even to start the day with a fancy breakfast!

Course afternoon tea, Breakfast, Snack
Cuisine American, british
Keyword coconut, Muffins, Raspberry
Prep Time 15 minutes
Servings 6
Author FREEE



  1. Preheat the oven to 180C/Gas Mark 4. Stand 6 cupcake cases in the holes of a muffin or tart tray.

  2. Measure the coconut into a bowl, then remove a tablespoon of coconut for later. Add the flour and sugar and stir to combine.

  3. Break the egg into the bowl of a blender, add the oil and water and pulse until smooth. Add the prepared flour blend and mix well.

  4. Spoon the mixture between the prepared muffin cases. Divide the raspberries between the cupcake muffins and pressing them into the top of each. Sprinkle the coconut over the top.

  5. Bake for 25-30 minutes.