Home baked
I love to cook. I especially love it when I have time to try something new and adventurous. I am loving Masterchef! And this series, I have a special interest as I know Kate - she is lovely and taught me to make handmade pasta!
Often the reality of life sees me churning out the same old 'tried and tested' recipes, because they are the quicker and simpler option. One of these standby favourites is raspberry and coconut muffins. I try to keep something homemade in the kids' lunchboxes as much as possible, and these are always popular.
raspberry and coconut muffins
3/4 cup brown sugar
1 egg
1 cup milk
1/2 cup vegetable oil
1.5 cups self raising flour
1/2 cup plain flour
1 teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
3/4 cup frozen raspberries
1/4 cup dessicated coconut
In a large bowl, whisk together the brown sugar and the egg. Add milk and vegetable oil and whisk. Add the dry ingredients, and mix until just combined. Fold the raspberries through the mixture gently. Spoon the mixture into a 12-hole muffin tin, lined with paper pans. Sprinkle the top of the uncooked muffins with caster sugar and a little extra cinnamon. Bake at 180 degrees Celsius for 20-25 minutes.
And talking of baking, the Moda Bakeshop book, Fresh Fabric Treats is due for release any day now. Unfortunately, I don't have any 'inside' information for you, and there are still no sneak peeks of my contribution. But here is a little 'Google Preview' to whet your appetite! Bloom x