Gluten Free Raspberry and Coconut Muffins


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


  1. Stand the muffin cases in the holes of a muffin or tart tray and pre-heat the oven.
  2. Put the oil, egg and coconut milk into a jug and beat together well.
  3. Sieve the flour into a mixing bowl, add the sugar and coconut and stir to combine.
  4. Pour on the prepared egg mixture and mix well.
  5. Divide mixture between the prepared muffin cases.
  6. Press a few raspberries into the top of each muffin.
  7. Bake for 40 minutes.