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RASPBERRY & COCONUT MUFFINS<br />
Ingredients:<br />
2½ cups self raising flour<br />
90g butter, chopped<br />
1 cup caster sugar<br />
1¼ cups buttermilk<br />
1 egg, lightly beaten<br />
1/3 cup desiccated coconut<br />
150g fresh or frozen raspberries<br />
2 tbsp shredded coconut<br />
Method:<br />
1. Place flour in a large bowl, rub in butter (alternatively, process flour & butter in food<br />
processor).<br />
2. Stir in sugar, buttermilk, egg, desiccated coconut and raspberries until just combined – do<br />
not over-mix!<br />
3. Divide mixture among holes of 2 greased 6 hole muffin pans or 12 silicone muffins holders<br />
and sprinkle with shredded coconut.<br />
4. Bake in NuWave oven, 5cm rack for 15-18mins or until muffin springs back when lightly<br />
pressed.<br />
5. Stand muffins in pan for 5mins before turning out onto wire rack to cool.<br />
The tang of the raspberries and the sweetness of the coconut are a match made in heaven!<br />
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