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

Hello everybody, it is John, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, vickys coconut & raspberry muffins, gf df ef sf nf. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Vickys Coconut & Raspberry Muffins, GF DF EF SF NF is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It is simple, it is fast, it tastes yummy. Vickys Coconut & Raspberry Muffins, GF DF EF SF NF is something that I have loved my entire life. They are fine and they look wonderful.

To get started with this 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 cook that.

The ingredients needed to make Vickys Coconut & Raspberry Muffins, GF DF EF SF NF:
  1. Make ready 200 grams plain / gluten-free flour
  2. Take 50 grams desiccated (finely shredded) coconut plus extra for topping
  3. Make ready 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. Take 150 ml full fat coconut milk
  7. Prepare 100 ml pure olive oil
  8. Make ready 150 grams raspberries - half halved and half chopped
  9. Prepare 1 tsp vanilla extract
  10. Take icing sugar / powdered sugar for garnish if desired
Instructions 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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