So Good raspberry muffins

Name: So Good raspberry muffins
Prep time: 15 min
Cook time: 20 min
Total time: 5 min
Yield: Serves 12

Prep

15 min

Cook

20 min

Serves

Skill

Vegetarian

Prep

15 min

Cook

20 min

Serves

Skill

Lunchbox Desserts Breakfast Picnics and Snacks Health Snacks So Good Almond and Coconut Milks Low in Fat Low in Sodium

Bursting with flavour, exquisitely soft on the inside and golden on the outside, these muffins are the best all rounder as they make the perfect addition to lunchboxes, picnics, afternoon snacks, dessert and even breakfast. Made using fresh raspberries and So Good Almond Unsweetened milk, these muffins are dairy free making them absolutely to die for.

Ingredients

2 cups self raising flour
2/3 cup fine caster sugar
1/2 cup desiccated coconut
3/4 cup So Good Almond Milk Unsweetened
2 eggs
60g margarine, melted and cooled
60g fresh raspberries
1/4 cup raspberry jam

Nutrition per serving

Weight, measurement and temperature conversions

886 kJ

energy kj

4 g

protein

3 g

saturated fat

1.9 g

dietary fibre

33 g

carbohydrate

17 g

sugars

198 mg

sodium

Method

Preheat oven to 180 degrees Celsius.
Sift flour, then add sugar and coconut and stir in gently.
Combine milk, eggs and melted but cooled margarine, stir until just combined.
Add wet mixture to dry mixture and stir until just combined- don’t over mix!
Fold in fresh raspberries.
Spoon batter into cupcake pans.
Add 1 tsp of jam to each cupcake pan and use a knife to swirl the jam across top of cupcake.
Sprinkle with extra coconut and bake for 20-25 minutes or until golden.

2 cups self raising flour
2/3 cup fine caster sugar
1/2 cup desiccated coconut
3/4 cup So Good Almond Milk Unsweetened
2 eggs
60g margarine, melted and cooled
60g fresh raspberries
1/4 cup raspberry jam