Coconut Raspberry Muffins

150g raspberries (fresh or frozen)

150ml coconut milk

1 egg

100ml sunflower oil

25g desiccated coconut and a little extra to sprinkle

1/2 teaspoon salt

150g sugar

2 teaspoons baking powder

1 1/2 cups plain flour

Method:

Preheat oven to 200°C and line a muffin tin with patty cases.

Combine the sifted flour, baking powder, sugar, salt and desiccated coconut in a mixing bowl.

In a separate bowl combine the oil, egg, coconut milk.

Make a well in the centre of your dry ingredients and gradually combine together with the wet ingredients.

When smooth, fold the raspberries through.

Spoon mixture into prepared tin and sprinkle with desiccated coconut.

Bake for 20-25 minutes.

Sprinkle with icing sugar before serving.