What better to go with a cup of tea than a light and tasty Raspberry Coconut Muffin. These are put together really quickly and can use either fresh or frozen berries. Delicious straight out of the oven with butter!
We are not too far away from heading into my favourite time of year, fall. Yes, I know I have probably been going on about that lately, but I am so looking forward to the season breaking.
I am looking forward to getting back into baking season. I still dabble here and there in the summer, but not too much as the mood doesn't strike when it's a raging inferno. Baking goes best with gusting wind, overcast skies and maybe a drop or two of rain.
With that being said, I have done some baking this summer now that I look back through the blog. I think my biggest baking success this summer was a Mango and Lime Roulade cake I made a while ago. It was perfect. You can check it out here, if you haven't seen that one yet or it's your first time here. I love making roll cakes and when I have to make a dessert it is usually what I end up making when nothing else come to mind.
Which brings me to Saturday past.
We were having friends around for a late dinner, it was mid morning and I still didn't know what I was going to serve. It was a really hot day and honestly I was thinking of skipping the dessert part of the evening and just buying a tub of ice cream. Naah. I love making dessert and everyone enjoys dessert. Am I not wrong? With nothing coming to mind, I settled on a Chocolate Raspberry Roulade Cake. I had made it more times than enough and knew it always went down well. It is great served straight out of the fridge in the summer.
So, I got cracking with the cake before the real heat of the day hit the kitchen.
It went in the oven looking perfect. Came out of the oven perfect. Rolled it up, like I had done dozens of times in the past and walked away to carry on with other things. A while later I returned to the cake only to see a deflated, flat, lifeless chocolate sheet rolled in a tea towel. What? I had no clue what happened and was somewhat frustrated to say the least.
I still had time to make another one, so take two.
That's when I realised there was no chocolate left. Oh well, a vanilla cake it will be. No problem. Got going again. Cake went in and out of the oven looking as perfect as before. Rolled it up and walked away again. Only to return to another deflated cake. What? Was this some kind of cake conspiracy?
The frustration level was rising and I decided I was serving a deflated cake. I dressed it up with berries and it's looked passable. But sadly, the sponge was deflated and even tasted somewhat...ummmm wet. We ate it and nobody complained. But can someone please tell me why when you are just cooking for yourself there are never problems? But the second you invite guests over, something always has to go wrong? It can't be just me right?
We also had an invasion of ants later with the appetizers, one of my cats stole a chicken kebab and lets not even talk about the uninvited cockroach that turned up to dinner.....eeeek!
Okay, I think it's best I get onto the muffins.
Notes about the muffins:
The recipe is so basic and easy that it really doesn't need much explaining. Nothing like a roulade cake. If you can stir things together and operate an oven, you are good to go.
I used fresh raspberries, but you could use frozen if that's what you have. I have made them with both and equally successful. Like most baked goods, they are best the day they are made but will keep for a couple of days. Yes, you can freeze them as well. Just make sure you seal them properly to avoid any freezer burn. Because that's not so great.
Happy baking friends and embrace all the kitchen disasters!
Raspberry Coconut Muffins
Makes 10 / Prep time: 10 minutes / Bake time: 15-20 minues
1 Cup/120 grams of flour
1/2 Cup/50 grams shredded coconut
1/2 Cup/100 grams sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 Cup/125 grams butter at room temperature
2 large eggs
2 teaspoons of vanilla extract
1/2 Cup/120 ml natural yoghurt
1 Cup/200 grams fresh raspberries
Preheat oven to 350 degrees F. Grease or line 10 muffin tins.
In a medium sized bowl sift together the flour, coconut, baking powder and the salt.
In a large mixing bowl cream the butter and sugar. After the mixture is pale and fluffy, add the eggs one at a time mixing until they are incorporated into the batter. Whisk in the vanilla.
Next, add half the flour to the batter and stir in gently. Then add the yoghurt and mix in the remaining flour. Once it is all incorporated, and the raspberries and stir to combine.
Pour batter into your prepared muffins tins and bake anywhere from 15 - 20 minutes. Insert a toothpick in the centre and when just a few crumbs come off, it is done. Remove from oven and place on a wire rack to cool for just a few minutes. Remove from pan after about 5 minutes and let it cool for a further few minutes. These can be served straight away. Will keep for a few days in an airtight container.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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