Saturday, 21 June 2014

Gluten Free Raspberry & Coconut Muffin

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.


200 gGluten & Wheat Free Self Raising White Flour
150 gSugar
½ tspSalt
50 gDessicated Coconut
100 mlSunflower Oil
150 mlCoconut Milk
150 gRaspberries (Fresh or Frozen)


  1. 1) Preheat your oven to Gas Mark 6.
  2. 2) Line Muffin tin with Paper Cases
  3. 3) Combine flour, sugar, salt and dessicated coconut in a mixing bowl and make a well in the center
  4. 4) In a jug or separate bowl combine the oil, coconut milk and egg. Beat with a fork.
  5. 5) Gradually combine the wet mixture into the dry ingredients and mix until smooth
  6. 6) Fold in the raspberries.
  7. 7) Spoon into paper cases, and sprinkle dessicated coconut on top of each one.
  8. 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
Serves 12
Recipe from: Doves Farm

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