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Funfetti raspberry and coconut muffins
Funfetti raspberry and coconut muffins
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Engage kids with vibrant funfetti raspberry coconut muffins.
Ingredients:
  • 125g punnet raspberries
  • 185g self-raising flour
  • 165g caster sugar
  • 40g desiccated coconut
  • 2 Free Range Eggs
  • 125ml vegetable oil
  • 160ml milk
  • 453g ctn vanilla frosting
  • 20.00 ml coloured sprinkles
  • Coloured sprinkles, extra, to decorate
Instructions:
  • Preheat the oven to 180C and prepare a 12-hole muffin pan by lining it with paper cases.
  • Set aside 12 raspberries. Mix flour, sugar, and coconut in a large bowl. In a separate bowl, whisk together eggs, oil, and milk. Combine the egg mixture with the flour mixture and mix well. Gently fold in the reserved raspberries. Divide the batter into the prepared pans and bake for 20 minutes, or until a skewer inserted into the center comes out clean. Let cool in the pan for 5 minutes before transferring to wire racks to cool completely.
  • Mix frosting and sprinkles in a bowl, then transfer to a piping bag with a small star nozzle. Pipe frosting onto muffins and garnish with reserved raspberries. Sprinkle with additional sprinkles for extra flair.

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