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INGREDIENTS:
2 1/2 cups self-raising flour
90g butter, chopped
1 cup castor sugar
1 1/4 cups buttermilk
1 egg, lightly beaten
1/3 cup desiccated coconut
150g fresh or frozen raspberries
2 tbs shredded coconut
METHOD:
1. Preheat oven to moderately hot (200C/400F/Gas mark 6). Grease (or line with papers) 12 hole muffin pan.
2. Place flour in large bowl; using fingertips, rub in butter. Add sugar, buttermilk, egg, desiccated coconut and raspberries; mix until just combined.
3. Divide mixture between holes of prepared muffin pan; sprinkle with shredded coconut.
4. Bake for approximately 20 minutes. Allow to stand in pan for a few minutes before turning onto wire rack to cool.
ENJOY!
TWO KINDS OF COCONUT- FINELY GRATED IN THE MIX AND SHREDDED ON TOP- CREATE A MOIST MORSEL WITH A CONTRASTING CRUNCH. BOUND TO BECOME YOUR NEW FAMILY FAVOURITE!
2 1/2 cups self-raising flour
90g butter, chopped
1 cup castor sugar
1 1/4 cups buttermilk
1 egg, lightly beaten
1/3 cup desiccated coconut
150g fresh or frozen raspberries
2 tbs shredded coconut
METHOD:
1. Preheat oven to moderately hot (200C/400F/Gas mark 6). Grease (or line with papers) 12 hole muffin pan.
2. Place flour in large bowl; using fingertips, rub in butter. Add sugar, buttermilk, egg, desiccated coconut and raspberries; mix until just combined.
3. Divide mixture between holes of prepared muffin pan; sprinkle with shredded coconut.
4. Bake for approximately 20 minutes. Allow to stand in pan for a few minutes before turning onto wire rack to cool.
ENJOY!
TWO KINDS OF COCONUT- FINELY GRATED IN THE MIX AND SHREDDED ON TOP- CREATE A MOIST MORSEL WITH A CONTRASTING CRUNCH. BOUND TO BECOME YOUR NEW FAMILY FAVOURITE!
