Raspberry & Coconut Muffins

Add a sweet but healthy treat to

BIG and LITTLE People's Lunchboxes

with these Raspberry & Coconut Muffins....

 

 

 

Below I have listed both Traditional & Thermomix Methods.

 

 

INGREDIENTS

Makes 10 Large Serves as well as 12 Little Serves

 

2 Cups of Self Raising Flour

1/2 Cup Caster Sugar (superfine)

300ml Low Fat Milk

50g Margarine

100g Frozen Raspberries (broken into small pieces if desired)

30g Desiccated Coconut

40g Oats

 

TRADITIONAL METHOD

 

Preheat the oven to 180 degrees Celsius.

 

Line ten 60ml (1/4 Cup) capacity and twelve 30ml (1/8 Cup) muffin and mini muffin pans with paper cases.

 

Sift the flour into a large bowl.

 

Add the sugar, coconut, oats and mix until well combined.

 

Make a well in the centre.

 

Add the milk and margarine. Mix until just combined.

 

Add the raspberrries and stir through gently until just combined.

 

Divide between the lined pans.

 

For mini muffins, bake for 10 to 13 minutes. For normal muffins, bake for 20 to 25 muffins or until lightly golden.

 

Transfer to wire rack to cool.

 

 

THERMOMIX METHOD

 

Preheat the oven to 180 degrees Celsius.

 

Line ten 60ml (1/4 Cup) capacity and twelve 30ml (1/8 Cup) muffin and mini muffin pans with paper cases.

 

Mix the milk and margarine together in the TM bowl for 5 sec/Speed 3. Scrape down the sides of the bowl.

 

Sift the flour into the TM Bowl.

 

Add the sugar, oats and coconut for a further 5 sec/Speed 4 or until a smooth consistency is achieved.

 

Add the raspberrries and stir through gently until just combined.

 

Divide between the lined pans.

 

For mini muffins, bake for 10 to 13 minutes. For normal muffins, bake for 20 to 25 muffins or until lightly golden.

 

Transfer to wire rack to cool.