Raspberry, coconut and Chocolate Muffins

These new Raspberry, Coconut and Chocolate Muffins are so delightful.

I have been cooking my original raspberry and white chocolate muffins for many years. I’d love to think that you have been also. These muffins I speak of are from my first cookbook ‘Recipes from a shared table and the Relish Mama kitchen’.   But, time for a tweak and a makeover and these new Raspberry, Coconut and Chocolate Muffins are the newest things.

For a healthier spin, replace the flour with wholemeal flour and use coconut sugar instead of brown sugar. I like to serve these gently warmed and with a dusting of icing sugar. Additional coconut flakes are also a treat.

I hope you can give these a try very soon. And if you do, let me know what you think. It is always lovely to hear from you.

Nellie

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Raspberry, coconut and Chocolate Muffins

Raspberry, coconut and Chocolate Muffins

These muffins are delightful. I like to serve these slightly warm and with a dusting of icing sugar. For a healthier spin, replace the flour with wholemeal flour and use coconut sugar instead of brown sugar.

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Course: Dessert, sweets, Cake, Muffins

Cuisine: French, Australian, Australian fusion

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Servings: 16

Calories: 302kcal

Author: Nellie Kerrison | Relish Mama

Cost: 15

Equipment

• 1 Oven
• 2 Mixing bowls
• 2 Muffin tins
• 16 Muffin wrappers

Ingredients

Dry ingredients

• 300 g plain flour
• 2 teaspoons of baking powder
• 140 g rolled oats not instant
• 100 g desiccated coconut
• 150 g brown sugar (
• 150 g dark chocolate roughly chopped

Wet ingredients

• 2 eggs lightly beaten
• 500 ml milk
• 60 ml extra virgin olive oil
• 300 g frozen raspberries

Instructions

• Preheat the oven to 170oC.
• Line muffin tins with muffin wrappers.
• Combine the dry ingredients in a bowl.
• In a sperate bowl, combine all of the wet ingredients but only half of the raspberries. Reserve the remaining berries for topping.
• Combine the wet and dry ingredients together. Be gentle with the folding so you don’t crush the berries or overwork the mixture.
• Spoon into the prepared muffin cases. Top with the remaining berries.
• Bake for 20 minutes or until cooked through, when tested by inserting a skewer and a little golden on top.

Notes

Notes: These will store, in an airtight container for 3 days.
They freeze well (covered) for up to 3 months. To warm, zap in the microwave for up to 30 seconds.

Nutrition

Calories: 302kcal | Carbohydrates: 39g | Protein: 6g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 25mg | Sodium: 81mg | Potassium: 250mg | Fiber: 5g | Sugar: 14g | Vitamin A: 92IU | Vitamin C: 5mg | Calcium: 100mg | Iron: 3mg