25-30 minutes
6 muffins
Peanuts,Wheat,Milk,Gluten,Nuts
Vegetarian
Gluten Free Raspberry and Coconut Cupcake Muffins
25-30 minutes
6 muffins
Peanuts,Wheat,Milk,Gluten,Nuts
Vegetarian
About this recipe:
Coconut and raspberries combine to make these delicious dairy free and gluten free muffins.
Equipment:
6 or 12-hole muffin or tart tray, paper cupcake cases, blender and mixing bowl
Ingredients:
150g FREEE Self Raising White Flour
100g caster sugar
50g desiccated coconut
1 egg
50g oil
4 tbsp water
125g raspberries
cupcake muffin cases
Method:
190°C, Fan 170°C, 375°F, Gas 5
- Pre-heat the oven.
- Stand 6 cupcake cases in the holes of a muffin or tart tray.
- Measure the coconut into a bowl then remove a tablespoon of coconut for later.
- Add the flour and sugar and stir to combine.
- Break the egg into the bowl of a blender, add the oil and water and pulse until smooth.
- Add the prepared flour blend and mix well.
- Spoon the mixture between the prepared muffin cases.
- Divide the raspberries between the cupcake muffins and pressing them into the top of each.
- Sprinkle the coconut over the top.
- Bake for 25-30 minutes.
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Lil
Great recipe. These turned out lovely. I added an extra egg yolk and used oat milk instead of water and they didn’t suffer at all.
Reviewing: Gluten Free Raspberry and Coconut Cupcake Muffins
Philip Stoddart
The first time I made these they came great, easy to make, wife loves them.
Reviewing: Gluten Free Raspberry and Coconut Cupcake Muffins
Karen
Wow, just finished eating these for breakfast. Yummy! I make alot of muffins and this recipe really impressed me! The muffins are light and moist. I didn't have any desiccated coconut in the house so used about 20g of coconut flour and 30g of ground almonds as a substitute (worked good). Used frozen raspberries, just means they need a little longer to cook. My husband loved them too, he says they are "very consumable". Sure the kids will love 'em.
Reviewing: Gluten Free Raspberry and Coconut Cupcake Muffins
Sue
Made these today absolutely delicious and so easy.
Reviewing: Gluten Free Raspberry and Coconut Cupcake Muffins
Vicky
I confess that as a youngster I hated desiccated coconut, but having had to become gF and dF, I have managed to find a way to embrace it - we made our own coconut (grated, dried and ground) 'flour' from whole coconuts and its a more delicate flavour than that which I remember. We also used whole blackberries from a hedgerow and they worked really well. The muffins reminded me of a fruit crumble (yum). The 12 we made were eaten by the 5 of us before lunch. Good thing that the recipe is very easy!
Reviewing: Gluten Free Raspberry and Coconut Cupcake Muffins
Kay
Absolutely delicious!! One of the best gf and df recipes I’ve found online. So light and fluffy too. ?
Reviewing: Gluten Free Raspberry and Coconut Cupcake Muffins
Pamela
Excellent medium sized muffin. Very light texture and lovely coconut flavour. Easy to make and not too many ingredients. I subbed 4 large strawberries, chopped quite small, for the raspberries. Quantity made 6 muffins. These will be a regular in my baking repertoire.
Reviewing: Gluten Free Raspberry and Coconut Cupcake Muffins
James
Came out perfectly! I'm a complete baking novice but I followed the instructions exactly and they look just like the photo. Taste delicious! Only thing I didn't have was a muffin tray so I just made some small 2cm rings of tin foil to go round the outside of each cupcake case to provide support. Worked a treat!
Reviewing: Gluten Free Raspberry and Coconut Cupcake Muffins
David Bootland
Easy to make and taste delicious
Reviewing: Gluten Free Raspberry and Coconut Cupcake Muffins
Catherine
These were delicious, very light and fluffy, some a little crumbly but not a problem. I changed a couple of things as I didn't have all the ingredients. Used lactose free milk as I'm lactose intolerant, only had plain flour so added baking powder to make self raising. Also I doubled the quantity to make 12 instead of 6. They cooked really fast too, only about 20minutes. I will try them again and maybe use more liquid to stop them being crumbly.
Reviewing: Gluten Free Raspberry and Coconut Cupcake Muffins
Táňa
Yummy :-) These muffins are delicious. Quick and easy to make. Thanks for recipe :-)
Reviewing: Gluten Free Raspberry and Coconut Cupcake Muffins
Stella Patterson
Love these muffins! Easy to make and taste delicious. I’ve been making them with defrosted frozen raspberries and making a raspberry drizzle with the left over raspberry juice and icing sugar. Fast becoming a family brunch favourite!
Reviewing: Gluten Free Raspberry and Coconut Cupcake Muffins
Karen
These Gluten Free Raspberry and Coconut Muffins are easy to make and taste absolutely wonderful. I used frozen raspberries instead of fresh and they worked well. I'm going to try some of the recipe variations recommended by other reviewers on this page next too.
Reviewing: Gluten Free Raspberry and Coconut Cupcake Muffins
Marie
Totally delicious
Reviewing: Gluten Free Raspberry and Coconut Cupcake Muffins
Janice Shreeve
My first foray into GF baking. Very easy to make - were so popular had to make a second batch. Didn't take quite as long to bake as recipe said. Sure can be adapted for other flavours e.g. lemon zest & blueberry.
Reviewing: Gluten Free Raspberry and Coconut Cupcake Muffins
Mary
These are so easy to make and taste so yummy. I had them as a mini dessert with custard for a treat. I have also made them with pineapple. They came out well too.
Reviewing: Gluten Free Raspberry and Coconut Cupcake Muffins