I have been in a bit of a baking rut. I love to bake, but I don’t want to have all the baked goods just sitting around for me to stuff my face with at home. So I’ve just been making the same thing most weeks, which is usually an apple or banana muffin for my husband and daughter to have. But since we got a new oven I’ve been forcing myself to try a few new recipes. It’s been good, something of a kitchen renaissance. Or maybe an oven renaissance. An ovenaissance? Maybe.
Anyway, last week I made these raspberry coconut muffins and they are delicious. AND EASY, I promise. This recipe is from this Women’s Weekly cookbook, which is a real gem.
2 and 1/2 cups self raising flour
90 grams butter
1 cup caster sugar
1 and 1/4 cups buttermilk
1 egg, beaten lightly (I used Orgran egg replacer and it was fine)
1/2 cup desiccated coconut
150 grams fresh or frozen raspberries (I used fresh raspberries. You could use any berry really, blueberry or strawberry would be just as nice)
2 tablespoons shredded coconut
1. Preheat the oven to moderately hot. (Let me just say I hate when recipe books are vague with temperatures. GIVE ME A NUMBER, PEOPLE.) I had mine on about 180ºC, with the fan off.
2. Place flour in a bowl and rub the butter in with your fingers.
3. Add the sugar, desiccated coconut, buttermilk and egg and stir until just combined.
4. Add the raspberries, stirring them so that they’re just mixed in. You don’t want to stir them too much and have them get completely destroyed and have the mixture look like there was a teeny tiny murder in the mixing bowl.
5. Divide the mixture among a twelve hole muffin tray and sprinkle with shredded coconut. Bake for about 15 to 20 minutes, or until golden brown and cooked through.
I must admit I didn’t have any shredded coconut, but honestly, you can still really taste the coconut. It’s a nice subtle flavour, which I like. There’s nothing worse than eating something with coconut in it and ALL you can taste is coconut and nothing else. Like, you might as well have just eaten five Bounty bars at once, right? I digress. These muffins are lovely and moist (sorry), and the raspberry and coconut flavours are very balanced.
The cookbook says this yields 12 muffins, but I was able to make 12 large muffins and about 10 mini muffins without a problem, so you’ll be up to your eyeballs in muffins if you give these a try. Could I say muffins any more times? Yes, yes I can: MUFFINS!
And really, there’s nothing better than being up to your eyeballs in baked goods as the weather turns cool.
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