The Tangiest, Fluffiest Raspberry and Coconut Muffins

Raspberry and coconut is a superb combination. Not only do raspberries give the muffins a gorgeous pinky colour, but they provide the perfect sourness to combat the rich, nuttiness of coconut.

Without being as 'salt of the earth' as the carrot and bran recipe below, they're still incredibly healthy!

Raspberries are high in ellagic acid - a compound that has been shown to stop the growth of cancer cells - as well as strong cold and flu fighting antioxidants like vitamin C and quercertin . They're also beneficial for the waist-line, packed with a mineral called manganese which helps keeps your metabolic rate high and helps burn fat. I like to use frozen raspberries because they have been snapped fresh, but also because the juice that forms in the defrosting stage is fantastic for keeping the muffins moist.

Coconut is also a fantastic source of dozens of necessary nutrients. Not only is it rich in protein and potassium, but also in beneficial fatty acids (MCFA's) which have been shown to protect against heart disease and help sustain the growth of shiny hair, glowing skin and strong nails. The flesh of the coconut has unique immune boosting properties too, so eating these will help your body fight off all types of viruses and pathogens.

They're light, fluffy and oh so yummy!

INGREDIENTS:

1 1/2 cups wholemeal self-raising flour
1 tspn baking powder
1 tspn bicarbonate soda
2/3 cup white or brown sugar
1 pinch salt
1 cup dessicated coconut (and some extra for dusting)
1 egg
2/3 cup low fat vanilla yoghurt (choose a naturally made, tub-set yoghurt free from emulsifiers)
1/2 cup sunflower oil
1 cup raspberries (defrosted with juice)
1 tspn lemon juice


Mix all dry ingredients in a large bowl and set aside. In a separate bowl, whisk together egg, sunflower oil, yoghurt, lemon juice. Pour mixture into the dry ingredients, then add raspberries.

Stir until just incorporated and divide mixture into patty pans until it nearly reaches the rim of each.

Bake in a fan forced oven at 190ºC for approximately 20 minutes, or until muffins have a very slight spring to the touch.

Remove and let them cool on a wire rack. Dust with desiccated coconut to serve. Totally yummy warm or cold!