Coconut raspberry muffins

Description:
Dairy free coconut and berry muffins are a lovely treat or snack for anyone with a dairy intolerance.

Main ingredients:
Flour, Fruit, Eggs, Sugar

Ingredients:
200g plain flour, sieved
2 tsp baking powder
150g caster sugar
½ tsp salt
25g dessicated coconut, plus extra to sprinkle
100ml sunflower oil
1 egg
150ml coconut milk
150g raspberries, fresh or frozen

Method:
Preheat the oven to 200°C / 400°F / Gas mark 6.
Line your muffin tin with paper cases or grease well.
Combine the flour, baking powder, sugar, salt and dessicated coconut in a mixing bowl.
In a separate bowl combine the oil, egg and coconut milk.
Make a well in the centre of the flour mixture and gradually combine together with coconut and egg mixture until smooth.
Fold in the raspberries and spoon into the prepared muffin tin.
Sprinkle with dessicated coconut.
Bake for 20 to 25 minutes then allow to cool before serving.

Serves: 8
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Recipe Type: Cakes & Baking, Dessert, Kids Food
Special Info Dairy free
Level of Difficulty: Easy