Cakes & Baking

In Season Now … Raspberry And Coconut Mini Muffins

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Closing day of summer season down under and what a day of scattered showers. I am no expert on weather however residing in Sydney for more than a decade, I even maintain seen how when seasons change from one to the following one, it’s some distance rainy during the closing week of the hot season till the predominant week of the incoming season. Or per chance just appropriate coincidence … for ten years straight?! Summer season is over in the following couple of hours as I write this post and I am pondering, my favourite fruits and berries could well well perchance no longer be readily on hand anymore. I even were playing my stone fruits on each day basis, taking just appropriate thing about the indisputable truth that they are sweetest this season. New berries shall be invisible or very laborious to search out rapidly in fruit stores or supermarket. Whenever you’re lucky to plan them, it’s essential well well very properly be in all likelihood to pay double or triple the keep to love them new. I do know there are frozen or tinned ones on hand however I agree with them new. Raspberries, shall we sing are diagram sweeter when new when put next to the frozen ones. Pointless to claim it’s essential be in a role to use frozen ones to invent this raspberry and coconut mini truffles however since they are aloof on hand and realistic, could well well perchance as properly use new raspberries.

I treasure the texture and model of the toasted shredded coconut in these. There’s a reliable balance of sweetness here in case you combine the toasted coconut with the new raspberries and white chocolate. Sounds indulgent, just appropriate? Smartly, they are and just appropriate supreme for a rainy summer season day treasure at the unusual time.

raspberry and toasted coconut truffles 1

raspberry and toasted coconut truffles 4


  • 2 cups grisly flour
  • 4 teaspoons baking powder
  • 1 cup shredded coconut, toasted
  • 1/2 cup caster sugar
  • 60 g butter, melted
  • 3/4 cup milk
  • 2 eggs
  • 120g new raspberries
  • 1/2 cup white chocolate, chopped
  • icing sugar, to mud
  1. Preheat oven to 190C degrees.
  2. Sift flour and baking powder together in a medium bowl.
  3. Breeze in sugar and coconut.
  4. Create properly in the centre.
  5. Trudge together in a jug the butter, milk and eggs. Add to the dry components utilizing metal spoon till just appropriate blended.
  6. Gently fold raspberries and chocolate into the batter.
  7. Line 6 holes x muffin pan ( 1 cup capacity) with baking paper (lower into squares) or paper cups.
  8. Divide batter among muffin holes.
  9. Bake in the oven for 20-25 minutes.
  10. Icy completely in wire rack.
  11. Mud with icing sugar just appropriate earlier than serving.

raspberry and toasted coconut truffles 6

raspberry and toasted coconut truffles 7

These will withhold for a week in an airtight container or wrap them with plastic wrap individually and freeze them. Gigantic for morning or afternoon tea!

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