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

Cook Time: 20

Servings:

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