These muffins are so lovely - fragrant with lemon Myrtle, a lovely texture with the addition of coconut and fruity with raspberries. So many good-for-you ingredients!
These muffins keep well for several days stored airtight at room temperature, and freeze perfectly for up to two months
Makes 12 muffins
¾ cup/ sour cream
2 large eggs, lightly beaten
2 teaspoons vanilla extract
1 teaspoon Lemon Myrtle
1/2 cup moist coconut flakes
1 cups plain flour
⅔ cup granulated sugar
¾ teaspoon baking soda
¾ teaspoon baking powder
½ teaspoon salt
115 grams unsalted butter, cut into pieces and softened
1/2 cup frozen raspberries (best not to thaw)
Heat oven to 160 degrees and line a 12-cup muffin tin with liners.
Whisk together sour cream, eggs, vanilla in a mixing bowl.
In a large bowl, using a stand mixer fitted with the paddle attachment or a handheld electric mixer, mix together flour, coconut, Lemon Myrtle, sugar, baking soda, baking powder and salt until combined, about 10 seconds.
Add softened butter and beat for 20 seconds to work it into the flour.
Add egg mixture and continue beating until the batter is very smooth, about 1 minute.
Spoon the batter into the liners dividing it evenly.
Bake until the muffins are springy to the touch and a toothpick inserted into the centre comes out clean, 25 to 30.
Cool on a rack for 15 minutes. Use an offset spatula or butter knife to lift the muffins out of the pan. Finish cooling muffins on a rack.
We vary this mix and instead of Lemon Myrtle we use Wattleseed or Anisata or Finger lime Superfruit Powder. More Muffin recipes to come