Super-easy raspberry and white chocolate muffins
User Reviews
3.5
6 reviews
Good
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
15 -18 small muffins
Super-easy raspberry and white chocolate muffins
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These super-easy raspberry and white chocolate muffins are perfect for baking with kids and gluten/dairy free too!
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Ingredients
- 200 g | 7 oz rice flour or gluten-free flour of choice
- 150 g | 5 1/2 oz caster sugar
- 3 tbsp sweetened desiccated coconut
- 2 tsp baking powder
- 1/4 tsp salt
- –
- 150 ml coconut milk
- 100 ml melted coconut oil or melted dairy-free spread
- 1 large egg
- 150 g | 5 1/2oz frozen raspberries
- 100 g | 3 1/2 oz white chocolate chips
- 1 tsp vanilla or coconut extract
- <br>
- <b>Glaze and to decorate</b>
- 100 g | 3 1/2oz icing sugar
- juice of a small lemon + water as needed
- freeze dried raspberries to decorate
Instructions
- Preheat the oven to 200 C (400F). Line your muffin tin with paper cases. You will get 8-10 large muffins or up to 18 smaller ones.
- Sift the flour, sugar, baking powder and salt into a large bowl. Stir in the desiccated coconut.
- Put the milk, coconut oil, egg and vanilla extract in the measuring jug and stir to combine.
- Pour the wet into the dry ingredients and stir to combine - do not overmix.
- Fold in raspberries and white chocolate chips and spoon into the muffin cases filling 3/4 of the way.
- Bake for 20 to 25 minutes depending on size. Cool on a wire rack.
- Mix the icing sugar and lemon juice in a small bowl and add enough water so that the glaze is thick but pourable.
- Drizzle the glaze over the muffins and decorate with a sprikling of freeze-dried raspberries.
Genuine Reviews
User Reviews
Overall Rating
3.5
6 reviews
Good
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