Coconut and Raspberry Muffins

Coconut milk is not actually the liquid found inside a coconut, but rather a creamy, white liquid made by blending the grated flesh of a mature coconut with water.

This is vegetarian recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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Medium

Coconut and Raspberry Muffins

Cooking Method: Baking Cuisine: American, European Courses: Bakery, Breakfast Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 25 min Rest Time 5 min Total Time 45 mins

Servings: 12 Calories: 2640

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 cup All-purpose flour
• 2 teaspoon Baking powder
• ¹⁄₄ teaspoon Salt
• ¹⁄₂ cup Unsalted butter, melted
• ¹⁄₂ cup Granulated sugar
• 2 Eggs
• ¹⁄₂ cup Coconut milk
• 1 teaspoon Vanilla extract
• ¹⁄₂ cup Shredded coconut
• 1 cup Fresh raspberries

Instructions

1. Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, baking powder, and salt.
3. In a separate bowl, mix together the melted butter and sugar. Add the eggs, one at a time, mixing well after each addition. Stir in the coconut milk and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the shredded coconut and raspberries.
5. Divide the batter evenly among the muffin cups. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
7. Serve and enjoy!

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 220kcal

% Daily Value *

Total Fat 12g19%

Total Carbohydrate 25g9%

Sugars 12g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.