Vickys Coconut & Raspberry Muffins, Mothers Day Breakfast, Gluten, Dairy, Egg & Soy-Free

• 200 grams plain / gluten-free flour
• 2 tsp baking powder
• 25 grams desiccated (finely shredded) coconut plus extra for topping
• 1/4 tsp xanthan gum if using a gf flour blend
• 150 grams granulated or caster sugar
• 150 ml full fat coconut milk
• 100 ml pure olive oil
• 150 grams raspberries, halved
• 1 tsp vanilla extract

1. Preheat the oven to gas 6 / 200C / 400F and line a muffin tin with 8 cases / liners
2. Whisk together the flour, baking powder, desiccated coconut and xanthan gum if using gluten-free flour
3. In a separate bowl combine the sugar, coconut milk, oil & vanilla
4. Stir the wet mix into the flour until you have a smooth batter, then fold in the raspberries letting them break apart a little
5. Divide between the 8 muffin cases, sprinkle with a little extra coconut and bake for 25 minutes or until golden and risen
6. Cool on a wire rack and generously dust with icing sugar just before serving
7. You can use other fruits in this recipe such as strawberries, pineapple, mango, peach etc

flour, baking powder, coconut plus, xanthan, caster sugar, coconut milk, olive oil, raspberries, vanilla

Taken from cookpad.com/us/recipes/355059-vickys-coconut-raspberry-muffins-mothers-day-breakfast-gluten-dairy-egg-soy-free (may not work)