Raspberry coconut muffins
Ingredients 1 and half cup of all purpose flour ½ cup of dry grated coconut 1/4 cup of mashed raspberry 2 tsp of cocoa powd...
1 and half cup of all purpose flour
½ cup of dry grated coconut
1/4 cup of mashed raspberry
2 tsp of cocoa powder
Melted butter – ½ cup
Powdered Sugar – ¾ cup
Baking powder – 1 tsp
Baking soda – half tsp
Milk – half cup
Salt to taste
- Sieve the dry ingredients i.e. flour, powdered sugar, baking powder and baking soda. Add salt to taste and keep it aside.
- Melt the butter in microwave for 10-15 seconds and let it cool down completely. Add eggs into mixing bowl and beat them nicely. Add butter and milk to it and again beat this mixture for about 10 minutes.
- Then start adding little quantity of dry ingredients at a time and beat slowly. Add extra milk if needed. Once all ingredients get blended with each other nicely, divide the mixture into two parts. In one part, add dry grated coconut and mix gently. In other part, sieve cocoa powder and mashed raspberry. Mix gently.
- Before you make batter preheat the oven at 350 degree F and grease the muffin tray. Now, pour some of coconut batter at the bottom and make second layer by raspberry chocolate batter. Add some chocolate chips on the top. Bake muffins for about 20-25 minutes.