Coconut And Raspberry Muffins

Serve with raspberry couli.

Preheat oven to 200c lightly grease 12 muffin tins.

Sift together flour and baking powder into a bowl.

Stir in coconut and soft brown sugar.

Place raspberries in a bowl and cover with white sugar.

In another bowl lightly whisk together the vanilla , melted butter , eggs and milk.

Pour over raspberries.

Fold egg mixture into dry ingredients and stir quickly to combine.

Spoon mixture into prepared muffin tins , sprinkle with coconut shreds and press one raspberry into the centre of each muffin.

Bake for 12 - 15 minutes or until muffins spring back when lightly pressed.

flour, baking powder, desiccated coconut, soft brown sugar, frozen raspberries, white sugar, vanilla essence, butter, eggs, milk, shredded coconut