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raspberry-coconut-muffins
NEW RECIPE

Raspberry coconut muffins

Quantity :

12 big muffins (or 18 medium-size muffins)

Cooking time :

15 to 20 minutes

Preparation time:

10 minutes

Ingrédients

60 ml

¼ cup

canola oil

175 ml

¾ cup

sugar

 

2

eggs

125 ml

½ cup

Liberté Plain Greek Yogurt 0%

175 ml

¾ cup

skim milk

5 ml

1 teaspoon

vanilla

250 ml

1 cup

enriched white flour

250 ml

1 cup

wheat flour

5 ml

1 teaspoon

baking soda

15 ml

1 tablespoon

baking powder

1 ml

¼ teaspoon

salt

250 ml

1 cup

unsweetened grated coconut

250 ml

1 cup

frozen raspberries

 

Preparation

  1. Pre-heat the oven to 400o F (200oC).
  2. Line a muffin tin with paper or silicone muffin cups.
  3. In a large bowl, beat the oil, eggs and sugar. Then add the milk, vanilla and plain yogurt.
  4. In another bowl, mix the flour, baking soda, baking powder, salt and coconut.
  5. Slowly combine the wet and dry ingredients. Be careful not to overmix. Before the dry ingredients are completely combined, add the raspberries.
  6. Spoon the batter into the muffin cups.
  7. Cook for 15 to 20 minutes, until a toothpick inserted into the centre of a muffin comes out clean.
  8. Let the muffins cool in the pan for 2 to 3 minutes.

 

Freeze any leftover muffins.

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