Stand 6 cupcake cases in the holes of a muffin or tart tray.
Measure the coconut into a bowl then remove a tablespoon of coconut for later.
Add the flour and sugar and stir to combine.
Break the egg into the bowl of a blender, add the oil and water and pulse until smooth.
Add the prepared flour blend and mix well.
Spoon the mixture between the prepared muffin cases.
Divide the raspberries between the cupcake muffins and pressing them into the top of each.
Sprinkle the coconut over the top.
Bake for 25-30 minutes.
Equipment
6 or 12-hole muffin or tart tray, paper cupcake cases, blender and mixing bowl
Temperature
190°C, Fan 170°C, 375°F, Gas 5
Cooking time
25-30 minutes
Excellent medium sized muffin. Very light texture and lovely coconut flavour. Easy to make and not too many ingredients. I subbed 4 large strawberries, chopped quite small, for the raspberries. Quantity made 6 muffins. These will be a regular in my baking repertoire.
By Pamela
03 Jul 2021
Came out perfectly! I'm a complete baking novice but I followed the instructions exactly and they look just like the photo. Taste delicious! Only thing I didn't have was a muffin tray so I just made some small 2cm rings of tin foil to go round the outside of each cupcake case to provide support. Worked a treat!
By James
11 Oct 2020
These were delicious, very light and fluffy, some a little crumbly but not a problem.
I changed a couple of things as I didn't have all the ingredients. Used lactose free milk as I'm lactose intolerant, only had plain flour so added baking powder to make self raising. Also I doubled the quantity to make 12 instead of 6.
They cooked really fast too, only about 20minutes.
I will try them again and maybe use more liquid to stop them being crumbly.
By Catherine
11 Jun 2020
Yummy :-) These muffins are delicious. Quick and easy to make. Thanks for recipe :-)
By Táňa
07 May 2020
Love these muffins! Easy to make and taste delicious. I’ve been making them with defrosted frozen raspberries and making a raspberry drizzle with the left over raspberry juice and icing sugar. Fast becoming a family brunch favourite!
By Stella Patterson
02 May 2020
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.
By Karen
28 Mar 2020
Totally delicious
By Marie
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.
