Raspberry Coconut Cakes - The 4 Blades

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Raspberry Coconut Cakes - The 4 Blades

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Raspberry Coconut Cakes

Raspberry Coconut Cakes

Prep Time: 10 minutes
Cook Time: 30 minutes
Serving: Serves more than 10

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Raspberry Coconut Cakes

By The 4 Blades Collection January 23, 2018

These raspberry muffins are full of flavour. They are slightly heavier than traditional muffins. These are also delicious served with some whipped coconut cream and jam, like scones.

Recipe Tester Feedback: "A tasty gluten free snack or dessert!" - Diana

No: Gluten / Dairy / Nuts
Contains: Egg

Preparation Time 10 minutes
Cooking Time 30 minutes
Makes 12
Can be frozen

Ingredients

self raising flour - 180g, GF, designed for cake making
coconut sugar - 50g
coconut - 20g, shredded
coconut oil - 80g, melted
milk of choice - 100g (*ensure DF if required)
egg - 1
vanilla bean paste - 1 tsp
raspberries - 100g, frozen

Method

Preheat oven to 180C. Line a muffin tray with 12 small cases.
Place flour (180g), coconut sugar (50g), coconut (20g), oil (80g), milk (100g), egg (1) and vanilla (1 tsp) into bowl. Mix Speed 5 / 6-8 seconds until combined.
Add raspberries (100g) to the bowl. Use spatula to gently mix the raspberries through the batter.
Place a little mixture into each muffin case. Fill 3/4 of the way full.
Bake for approximately 25-30 minutes depending on the size of your muffins.

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By The 4 Blades CollectionComments are off January 23, 2018February 13, 2018