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
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.