You would never in a million believe that these coconut, raspberry and white chocolate muffins were healthy. Well, apart from the white chocolate… I don’t think I’ve ever heard anyone mention that white choc was a health choice.
But there rest of these muffins are perfection. Full of wholegrain goodness with the most moreish flavour. They are not too sweet, but just sweet enough.
Make some for afternoon tea and freeze the leftovers for lunchboxes. Actually, better make that a double batch if you want leftovers…
Coconut, raspberry and white chocolate muffins
Makes 10 muffins
Prep time: 10 mins
Bake time: 25 mins
1¾ cups wholemeal self-raising flour
¾ cup white chocolate, chopped
½ cup desiccated coconut
1 large free-range egg, beaten
¾ cup sour cream
⅓ cup milk
½ cup butter, melted
1 cup fresh or thawed frozen raspberries
1. Preheat oven to 190°C. Grease and flour a 12-cup muffin tin.
2. Sift flour into a large mixing bowl and stir in remaining dry ingredients: white chocolate and coconut. Mix well.
3. Whisk together the egg, sour cream, milk and cooled melted butter and stir into dry mixture. Combine gently – do not over mix.
4. Carefully fold through raspberries then spoon mixture into 10 muffin holes.
5. Bake for about 25-30 minutes until golden.
Best served immediately with a light dusting of icing sugar and smile, but can be kept in an airtight container on the bench for up to 1 week or frozen for up to one month. Perfect for lunch boxes.