Our webshop is closed temporarily. We will re-open again at 9.15am. We are currently only selling a ‘gluten free food box’ intended for coeliacs and those with gluten intolerances. Unfortunately, we are unable to take online orders for anything else at this stage. This is due to continued high demand and limited order processing capability in our webshop operation.
Stand the muffin cases in the holes of a muffin or tart tray and pre-heat the oven.
Put the oil, egg and coconut milk into a jug and beat together well.
Sieve the flour into a mixing bowl, add the sugar and coconut and stir to combine.
Pour on the prepared egg mixture and mix well.
Divide mixture between the prepared muffin cases.
Press a few raspberries into the top of each muffin.
Bake for 40 minutes.
6 or 12 hole cake or muffin tray.
190°C, Fan 170°C, 375°F, Gas 5
These Gluten Free Raspberry and Coconut Muffins are easy to make and taste absolutely wonderful. I used frozen raspberries instead of fresh and they worked well. I'm going to try some of the recipe variations recommended by other reviewers on this page next too.
28 Mar 2020
13 Mar 2020
My first foray into GF baking. Very easy to make - were so popular had to make a second batch. Didn't take quite as long to bake as recipe said. Sure can be adapted for other flavours e.g. lemon zest & blueberry.
By Janice Shreeve
26 Oct 2019
These are so easy to make and taste so yummy. I had them as a mini dessert with custard for a treat. I have also made them with pineapple. They came out well too.