Raspberry and coconut crumble muffins
Big bakery style muffins with a nutty crumble topping.
I love a bakery muffin. Much bigger than a standard and always super moist. These muffins are easy and full of flavour.
Ready in under an hour
Makes 9 Big Muffins
I N G R E D I E N T S
375g Plain Flour
3tsp Baking Powder
1tsp Baking Soda
80g Melted Butter
80g Vegetable Oil
2 Large Eggs
230ml Coconut Milk (Full Fat)
30g Plain Flour
20g Mixed Nuts (crushed)
M E T H O D
Firstly, preheat the oven to 220c.
Next, in a large bowl, mix together the flour, baking powder and baking soda.
In a separate bowl, mix the eggs, oil, sugar and melted butter.
Then stir in the coconut milk.
Pour the wet ingredients into the dry and mix until well combined.
Lay out the muffin cases in a muffin tray (if you dont have a muffin tray, use a cupcake tray and space the muffin cases out.
Using a spoon or ice cream scoop, place some batter in the bottom of each case, top with a few raspberries and add more batter unil the batter reaches 2/3 the height of the case. Top with a tbs of the crumble topping and bake in the oven for 5 minutes, then reduce the heat to 180 for 30 minutes.