Coconut And Raspberry Muffins Recipes

COCONUT AND RASPBERRY MUFFINS

Coconut and Raspberry Muffins image

Make and share this Coconut and Raspberry Muffins recipe from Food.com.

Provided by Kitchen__Princess

Categories Quick Breads

Time 25m

Yield 12 muffins

Number Of Ingredients 11

Ingredients

2 cups flour
4 teaspoons baking powder
3/4 cup desiccated coconut
1/4 cup soft brown sugar
250 g frozen raspberries, slightly thawed (reserve 12 for topping)
1/4 cup white sugar
1 teaspoon vanilla essence (vanilla extract)
60 g butter, melted
2 eggs
1 cup milk
4 tablespoons shredded coconut, for topping

Steps:

Preheat oven to 200°C Lightly grease 12 muffin tins.
Sift together flour and baking powder into a bowl. Stir in coconut and soft brown sugar.
Place raspberries in a bowl and cover with white sugar.
In another bowl lightly whisk together the vanilla, melted butter, eggs and milk. Pour over raspberries.
Fold egg mixture into dry ingredients and stir quickly to combine.
Spoon mixture into prepared muffin tins, sprinkle with coconut shreds and press one raspberry into the centre of each muffin.
Bake for 12 - 15 minutes or until muffins spring back when lightly pressed.

Nutrition Facts : Calories 224.8, Fat 8, SaturatedFat 5.2, Cholesterol 48.8, Sodium 190.5, Carbohydrate 34.5, Fiber 1.8, Sugar 16.1, Protein 4.3

COCONUT & RASPBERRY CUPCAKES

Coconut & raspberry cupcakes image

Adding a little fruit purée to your buttercream frosting gives you a berry flavour and vibrant colour atop your sponges

Provided by Mary Cadogan

Categories Afternoon tea, Dessert

Time 45m

Yield Makes 12-15

Number Of Ingredients 12

Ingredients

175g self-raising flour
140g caster sugar
50g desiccated coconut
140g butter , softened
½ tsp vanilla extract
2 large eggs
4 tbsp milk
140g raspberry , fresh or frozen
280g icing sugar
85g butter , softened
4 tbsp raspberry coulis, from a bottle or fresh
a little desiccated or shredded coconut , to decorate

Steps:

Heat oven to 190C/170C fan/gas 5. Line a 12-hole muffin tin with deep paper cases or a 15-hole bun tin with cake cases. Tip all the cake ingredients except the raspberries into a bowl and beat for 1-2 mins until light and fluffy. Gently fold in the raspberries.
Divide the mixture between the cases and bake for 18-20 mins (add a couple of extra mins for deep cases), until golden brown and firm to the touch. Leave to cool.
Beat together the icing sugar, butter and raspberry coulis to make a light, fluffy icing. Spoon or pipe onto the cakes and sprinkle with coconut.

Nutrition Facts : Calories 314 calories, Fat 17 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 28 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium

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