(12 muffins)


1 cup all-purpose wheat flour

1 cup whole-wheat flour

½ cup sugar or 1 tsp natreen liquid

1 tbs baking powder

½ tsp salt

1 egg

1 cup coconut milk

¼ cup canola oil

1 cup raspberries

1 cup shredded coconut


Preheat oven to 200’C. Line a twelve-cup muffin pan with cupcake wrappers. In a large mixing bowl, combine flour, sugar, baking powder and salt. In a small mixing bowl, combine egg, milk and oil; whisk and gently stir in raspberries. Add the egg mixture to the flour mixture and gently stir until mixture is moistened and ingredients are incorporated. Avoid over stirring which causes toughness; batter should be lumpy. Evenly distribute batter into muffin cups. Evenly sprinkle shredded coconut on top of each muffin. Bake muffins for 20 to 25 minutes or until light golden brown and toothpick inserted into the centre of one comes out clean and dry. Immediately remove muffins from pan onto a wire rack and serve or pack for picnic brunch. *Fine Magazine – The Romance Issue, Feb 2015*

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