Coconut & Raspberry Muffins
261 cal
15m prep · 20m cook
6 servings
Macro Breakdown
261
Calories (cal)
6
Protein (g)
36
Carbs (g)
11
Fat (g)
Fibre: 4g
Protein 11% Carbs 68% Fat 21%
Ingredients
Item
Weight
Cals
Self-raising flour
180g
650
Desiccated coconut
40g
260
Caster sugar
50g
200
Light milk
150g
60
Egg
55g
75
Olive oil
30g
270
Frozen raspberries
100g
52
Method
1
Preheat oven to 180°C and line a 6-cup muffin tray. In a large bowl, combine flour, coconut, and sugar. In another bowl, whisk milk, egg, and olive oil. Pour wet ingredients into dry, mixing until just combined, then gently fold in the raspberries. Divide the batter into muffin cups and bake for 18-20 minutes, or until golden and a skewer comes out clean.