Friday, 26 June 2009


A scrumptious combination – raspberry and coconut. Check it out for yourselves!


375g self raising flour
90g butter – chopped
220g caster sugar
1 ¼ cups buttermilk
1 egg – lightly beaten
30g desiccated coconut
150g fresh or frozen raspberries
2 to 3 tbsp shredded coconut


Preheat oven to moderately hot. Grease a 12 hole (80ml or 1/3 cup capacity) muffin pan.

Place flour in a large mixing bowl and using your fingertips, rub in the butter. The mixture should resemble bread crumbs.

Next, mix in the sugar, buttermilk, egg, desiccated coconut and raspberries. I used a knife to do this. Do not over mix.

Spoon into prepared muffin pan and top with the shredded coconut. Bake for 20 to 25 mins.

When done, stand in pan for 5 mins before turning onto wire rack. Serve warm or cool.

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