Name: Raspberry White Chocolate Coconut Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves 12
Cuisine: Australian
Ingredients: 2 cups (250g) Plain flour; 2 tsp McKenzie’s Baking Powder; ½ tsp salt; ¾ cup (150g) caster sugar; ½ cup McKenzie’s Fine Desiccated Coconut; 2 large eggs; ½ cup unsalted butter, melted and cooled slightly; ¾ cup milk; 1 tsp vanilla extract; 150g white chocolate chips; 100g McKenzie’s Raspberry Bitz; 2 tbs McKenzie’s Shredded Coconut to decorate the top of the muffins

2 cups (250g) Plain flour 2 tsp McKenzie’s Baking Powder ½ tsp salt ¾ cup (150g) caster sugar ½ cup McKenzie’s Fine Desiccated Coconut 2 large eggs ½ cup unsalted butter, melted and cooled slightly ¾ cup milk 1 tsp vanilla extract 150g white chocolate chips 100g McKenzie’s Raspberry Bitz 2 tbs McKenzie’s Shredded Coconut to decorate the top of the muffins

Step 1

Preheat oven to 160°C (fan forced) and line a 12 hole muffin pan with paper liners. In a large bowl, whisk together flour, baking powder, salt, sugar and coconut.

Step 2

In another bowl, whisk together the eggs, melted butter, milk and vanilla. Pour the wet ingredients into the dry ingredients and stir with a rubber spatula until just combined. Gently fold in the chocolate chips and the Raspberry Bitz.

Step 3

Spoon the batter into the muffin liners until ¾ full and top each one with some shredded coconut. Bake for 20-25 minutes.

Step 4

Allow the muffins to cool in the pan for 5 minutes before transferring them to cool completely on a wire rack.

Store muffins in an airtight container for up to 3 days

Raspberry White Chocolate Coconut Muffins