Raspberry White Chocolate & Coconut Muffins

These are so tasty and delicious. Nicely tart from the raspberries with a lovely sweetness from the white chocolate & vanilla. The coconut adds a lovely nutty depth to these muffins. These are HUGE so they are sure to satisfy any sweet cravings. I find it best to mix these by hand as if using a mixer you can easily over-mix the batter and the muffins will be a bit flat.

Ingredients

Makes 12 | Roughly 385 calories per muffin*

• 150ml sunflower oil

• 150ml milk

• 1 egg

• 100g caster sugar

• 100g light brown sugar

• dash vanilla extract

• 300g self raising flour

• 150g white chocolate chips

• 150g frozen raspberries

• 50g desiccated coconut

  Method

1. Preheat fan oven to 160 Celcius (or 180 conventional oven). Line a muffin tray with paper muffin cases. Set aside

2. In a large bowl, add all the wet ingredients and whisk together.

3. Add in your flour & sugars and fold in using a spatula. Don’t overmix, just fold enough so that there are no lumps of flour.

4. Add in your remaining ingredients and fold gently until nicely distributed.

5. Bake for 30-32mins (if using fresh raspberries reduce the baking time by about 2-3 minutes as their will be less moisture in the mixture)

*Calories calculated using my fitness pal may not be entirely accurate but should serve as a good guide for likely calorie density.