My husband loves to make this muffin and I think with a few tweaks I can make it a LCHF. Saving it here as there are no images on the Doves Farm website so hard to Pin.
Ingredients
| 200 g | Gluten & Wheat Free Self Raising White Flour |
| 150 g | Sugar |
| ½ tsp | Salt |
| 50 g | Dessicated Coconut |
| 100 ml | Sunflower Oil |
| 150 ml | Coconut Milk |
| 1 | Egg |
| 150 g | Raspberries (Fresh or Frozen) |
Method
- 1) Preheat your oven to Gas Mark 6.
- 2) Line Muffin tin with Paper Cases
- 3) Combine flour, sugar, salt and dessicated coconut in a mixing bowl and make a well in the center
- 4) In a jug or separate bowl combine the oil, coconut milk and egg. Beat with a fork.
- 5) Gradually combine the wet mixture into the dry ingredients and mix until smooth
- 6) Fold in the raspberries.
- 7) Spoon into paper cases, and sprinkle dessicated coconut on top of each one.
- 8) Bake for 25 minutes or until you can stick a knife in and it comes out clean.
Temperature & cooking time:
25 Minutes. Gas Mark 6
25 Minutes. Gas Mark 6
Serves 12
Recipe from: Doves Farm
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