Vickys Coconut & Raspberry Muffins, GF DF EF SF NF
Vickys Coconut & Raspberry Muffins, GF DF EF SF NF

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, vickys coconut & raspberry muffins, gf df ef sf nf. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Vickys Coconut & Raspberry Muffins, GF DF EF SF NF is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It is simple, it is fast, it tastes delicious. They’re nice and they look fantastic. Vickys Coconut & Raspberry Muffins, GF DF EF SF NF is something which I’ve loved my entire life.

To begin with this particular recipe, we must prepare a few ingredients. You can cook vickys coconut & raspberry muffins, gf df ef sf nf using 10 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Coconut & Raspberry Muffins, GF DF EF SF NF:
  1. Take 200 grams plain / gluten-free flour
  2. Prepare 50 grams desiccated (finely shredded) coconut plus extra for topping
  3. Prepare 2 tsp baking powder
  4. Prepare 1/4 tsp xanthan gum if using a gf flour blend
  5. Prepare 150 grams granulated or caster sugar
  6. Prepare 150 ml full fat coconut milk
  7. Make ready 100 ml pure olive oil
  8. Prepare 150 grams raspberries - half halved and half chopped
  9. Take 1 tsp vanilla extract
  10. Prepare icing sugar / powdered sugar for garnish if desired
Steps to make Vickys Coconut & Raspberry Muffins, GF DF EF SF NF:
  1. Preheat the oven to gas 6 / 200C / 400°F and line a muffin tin with 8 cases / liners
  2. Whisk together the flour, baking powder, desiccated coconut and xanthan gum if using gluten-free flour
  3. In a separate bowl combine the sugar, coconut milk, oil & vanilla
  4. Stir the wet mix into the flour until you have a smooth batter, then fold in the raspberries letting them break apart a little. You may need an extra tbsp or 2 milk if using gluten-free flour
  5. Divide between the 8 muffin cases, sprinkle with a little extra coconut and bake for 25 minutes or until golden and risen
  6. Cool on a wire rack and generously dust with icing sugar just before serving if you fancy!
  7. You can use other soft fruits in this recipe such as strawberries, pineapple, mango, peach etc

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