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Hello,  I'm Emma

and I am the food and flavour lover that created this Blog. I'm so pleased you're here!

 

Have a nosey around for some recipes that I find delicious (even if I do say so myself) and some meal inspiration. Or feel free to look at photos of food and drool. I do that a lot, probably too much.

 

I like to think that this is a balanced mixture of health and indulgence. That's how life should be, right? 

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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.


Easy Recipe

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

200g Sugar

2 Large Eggs

230ml Coconut Milk (Full Fat)

100g Raspberries


30g Plain Flour

30g Butter

20g Oats

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.






#muffins #baking #raspberry #crumble #easybaking #coconut


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