Vickys Coconut & Raspberry Muffins, Mothers Day Breakfast, Gluten, Dairy, Egg & Soy-Free

1. 1

   Preheat the oven to gas 6 / 200C / 400F and line a muffin tin with 8 cases / liners

2. 2

   Whisk together the flour, baking powder, desiccated coconut and xanthan gum if using gluten-free flour

3. 3

   In a separate bowl combine the sugar, coconut milk, oil & vanilla

4. 4

   Stir the wet mix into the flour until you have a smooth batter, then fold in the raspberries letting them break apart a little

5. 5

   Divide between the 8 muffin cases, sprinkle with a little extra coconut and bake for 25 minutes or until golden and risen

6. 6

   Cool on a wire rack and generously dust with icing sugar just before serving

7. 7

   You can use other fruits in this recipe such as strawberries, pineapple, mango, peach etc

* Per serving · 4 servings · Values may vary.

No additional tips available.