Gluten Free Raspberry and Coconut Muffins

Name: Gluten Free Raspberry and Coconut Muffins
Ingredients: 75 g oil; 1 egg; 4 tbsp coconut milk; 150 g FREEE Self Raising Flour; 100 g caster sugar; 50 g desiccated coconut; 125 g raspberries; paper muffin cases

Makes 6 muffins

Coconut and raspberries combine to make these delicious dairy free and gluten free muffins.

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Free from Gluten, Soya, Wheat, Dairy, Nuts

Vegetarian

Ingredients

75g oil
1 egg
4 tbsp coconut milk
150g FREEE Self Raising Flour
100g caster sugar
50g desiccated coconut
125g raspberries
paper muffin cases

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.

Equipment

6 or 12 hole cake or muffin tray.

Temperature

190°C, Fan 170°C, 375°F, Gas 5

Cooking time

40 minutes

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.

By Mary

19 Oct 2018

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Gluten Free Self Raising White Flour 1kg

£2.20

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Ingredients

75g oil
1 egg
4 tbsp coconut milk
150g FREEE Self Raising Flour
100g caster sugar
50g desiccated coconut
125g raspberries
paper muffin cases

Gluten Free Raspberry and Coconut Muffins

Makes 6 muffins

Ingredients

Write a review

Gluten Free Self Raising White Flour 1kg

Find a recipe

Ingredients

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