Raspberry Coconut Muffins
2 cups self-raising flour
1 cup brown sugar
1 cup desiccated coconut
3/4 cup milk
1/2 cup natural yoghurt
1/2 cup canola oil
1 teaspoon vanilla essence
1 1/2 cups raspberries, fresh or frozen
Lightly grease a 12×1/3 cup capacity muffin pan or line with paper cases. Sift flour into a large mixing bowl. Add brown sugar and coconut and mix to combine.
In a separate bowl, whisk together the milk, yoghurt, oil, egg and vanilla. Combine wet and dry ingredients and gently mix until almost incorporated. Add the berries last, and stir through to combine, taking care not to overmix.
Spoon mixture into pan and bake in a preheated 180C oven for 30 minutes or until a skewer inserted into the centre comes out clean. Transfer to a cake rack to cool and serve with a dusting of icing sugar.
Original article appeared on Smudge Eats.