Ingredients:

2 cups self-raising flour
3/4 cup desiccated coconut
3/4 cup caster sugar
60 gm butter, melted
3/4 cup milk
2 eggs
120 gm fresh raspberries
3-4 tbsp desiccated coconut to sprinkle on top

Preparation:

1. Preheat oven to 190 degree celcius and line 12 muffin pans with paper cases.
2. Sift the flour into a large mixing bowl, add in desiccated coconut and sugar, mix until well combined.
3. In a separate bowl, add the melted butter and whisk in milk and eggs.
4. Make a well in the flour mixture and add wet ingredients and mix using a spatula until just combined.
5. Then gently fold in the raspberries.
6. Divide the batter evenly into the paper cases and sprinkle each with desiccated coconut.
7. Bake in the preheated oven for 20-25 minutes or until golden.
8. Transfer to wire rack to cool completely and then serve…

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