I got this recipe from a friend of my Mum's and it is quite simply the yummiest muffin recipe I have ever made. And really quick and easy. I make a batch of these and what we don't eat immediately I freeze individually in ziplock bags. That way there is always something yummy to pop in the kid's lunchboxes. Or if you have unexpected visitors you can just pull some out of the freezer, chuck in the microwave for a few seconds and dust with icing sugar. Your friends will think you are a domestic goddess.
Ok, let's get straight into it seeing as though I forgot to take a photo of the ingredients, I am vague like that.
First of all chop the butter into smallish cubes and place in the bowl of a food processor with the flour.
Wizz this together until it resembles fine breadcrumbs. Put the flour/butter mixture into a largish bowl.
Add to the flour and butter the caster sugar, buttermilk, egg, dessicated coconut and raspberries. You can use fresh or frozen, please yourself.
Mix together until just combined. You don't want to overmix your muffins, if you do they will be tough. And that would be sad.
Grease or line with papers the holes of a 12 hole muffin tin. Fill to about 3/4 full. I find the easiest way to do this without making a big mess is to use an ice-cream scoop.
Bake at 190 degrees celcius for around 2o minutes.
Cool the muffins in the tin for about 5 minutes before turning out onto a wire rack.
Dust with icing sugar before serving because even though they are really yummy, these muffins are not the most attractive and need the dusting of icing sugar.
There are also several yummy variations you can make to these muffins. You can add white chocolate chips to make them absolutely to die for yummy. Also if you can't tolerate coconut you can substitute it with almond meal which makes the muffins a bit more like a friand. A bit of lemon curd swirled into the top of the muffin before baking is delicious too.
Raspberry and Coconut Muffins
2 1/2 cups self-raising flour
90g butter
1 cup castor sugar
1 1/4 cups buttermilk
1 egg, beaten lightly
1/3 cup desiccated coconut
150g fresh or frozen raspberries
1. Chop butter into small cubes and put into the bowl of a food processor with the flour.
2. Pulse until the mixture resembles fine breadcrumbs.
3. Put flour/butter mixture into a bowl and add all remaining ingredients.
4. Mix until just combined.
5. Divide mixture between 12 greased or paper lined muffin holes.
6. Bake at 190 degrees celcius for about 20 minutes.
7. Cool in tin for 5 minutes and then remove to a wire cooling rack.
