Raspberry and Coconut Muffins

Just another muffin for your perusal.  It was a really hot weekend here in Melbourne when I cooked these so I limited having the oven on for just one 30 minute period.

My Mexican Tortilla Pie and these muffins made the cut and were cooked together to provide dinner and a week's worth of lunch box treat in one hit.

I've finally started to play with coconut flour I've had sitting in the pantry for a while.  I'm still working it out, hence only using 1/4 cup of it here to start with.  You can easily substitute the coconut flour for an extra 1/4 cup of self raising flour.  I do know that coconut flour absorbs a lot of liquid, so I increased the buttermilk.  Normal milk can also be substituted for the buttermilk.

I've kept the sugar content quite low, but I didn't use my apple sauce substitution as I didn't want to play around with other ingredients too much while I was already playing with the flour.

Another successful lunch box batch up - happy days!

Raspberry and Coconut Muffins

Yield: 12 muffins

Ingredients

• 1 1/4 cups wholemeal self-raising flour
• 1/4 cup coconut flour
• 1/3 cup caster sugar
• 1/3 cup desiccated coconut
• 125g canola oil (or melted butter)
• 2 eggs
• 3/4 cup buttermilk
• 2 tsp vanilla extract
• 1 cup frozen raspberries

Cooking Directions

1. Pre-heat oven to 160 degrees Celsius. 
2. Combine the flours, sugar and coconut in a large bowl. 
3.  Add oil, eggs, milk and vanilla and mix until just combined.
4.  Gently fold through raspberries. 
5.  Spoon the mixture into a 12 capacity muffin tray lined with paper liners. 
6.  Bake for 25 minutes or until golden and cooked though when tested with a skewer. 
7.  Transfer to wire rack to allow to cool completely.

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What's your favourite recipe that uses coconut flour?

Keep smiling

Dani