Coconut, raspberry and white chocolate muffins

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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

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.

Written by Bron Maxabella

Bron is the founder of Mumlyfe and is so happy to welcome you here. Bron has been writing in the Australian parenting space as Maxabella for more than seven years and is mum to three mostly happy kids and wife to one mostly happy husband. Mostly happy is a win, right?

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4 Comments

  1. Maddi

    Could I substitute yoghurt for the sour cream and oil for the butter?

    Reply
  2. Jessica T

    I’m not a huge fan of raspberries because of their annoying seeds that crunch between your teeth (like leftover sand in vegies) and they get stuck in your teeth. But I had leftover frozen raspberries (from a cheesecake brownie I made) that needed to be used. I said “I’ll make these once and be gone of raspberries!” Looong story short, today I’ll be baking maybe the 5th batch and have bought more raspberries since finding this recipe earlier in the year. It really is delicious and moreish. I like them warmed slightly in the microwave. Thanks for this awesome recipe! There doesn’t appear to be a recipe rating feature here but I’d give it 5 stars!

    Reply
    • Maxabella

      Your story made me LOL, Jessica. Thanks so much for your great comment and rating. These are a big favourite of ours too. x

      Reply

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