Step-by-Step Guide to Prepare Speedy Vickys Coconut & Raspberry Muffins, GF DF EF SF NF

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We hope you got insight from reading it, now let's go back to vickys coconut & raspberry muffins, gf df ef sf nf recipe. To cook vickys coconut & raspberry muffins, gf df ef sf nf you only need 10 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Vickys Coconut & Raspberry Muffins, GF DF EF SF NF:

1. Take 200 grams of plain / gluten-free flour.
2. Take 50 grams of desiccated (finely shredded) coconut plus extra for topping.
3. Provide 2 tsp of baking powder.
4. Prepare 1/4 tsp of xanthan gum if using a gf flour blend.
5. Get 150 grams of granulated or caster sugar.
6. Provide 150 ml of full fat coconut milk.
7. Use 100 ml of pure olive oil.
8. Provide 150 grams of raspberries - half halved and half chopped.
9. You need 1 tsp of vanilla extract.
10. Take of icing sugar / powdered sugar for garnish if desired.

Steps to make Vickys Coconut & Raspberry Muffins, GF DF EF SF NF:

1. Preheat the oven to gas 6 / 200C / 400°F 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. You may need an extra tbsp or 2 milk if using gluten-free flour.
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 if you fancy!.
7. You can use other soft fruits in this recipe such as strawberries, pineapple, mango, peach etc.

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