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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!
Prep Time 15 minutes
Servings 6
Ingredients
- 150 g FREEE Self Raising White Flour
- 100 g caster sugar
- 50 g desiccated coconut
- 1 free-range egg
- 50 g vegetable oil
- 4 tbsp water
- 125 g raspberries
Instructions
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Preheat the oven to 180C/Gas Mark 4. Stand 6 cupcake cases in the holes of a muffin or tart tray.
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Measure the coconut into a bowl, then remove a tablespoon of coconut for later. Add the flour and sugar and stir to combine.
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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.
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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.
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Bake for 25-30 minutes.