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1. Heat the oven to 180C/fan 160C/gas 4. Butter the insides of 8 straight-sided cups or shallow mugs. Cut 8 strips of baking parchment or silicone paper, about 30cm long and tall enough to come three quarters of the way up the sides of the cups. Brush the paper with butter, roll into cylinders and put in the cups. To make the topping, mix together the icing sugar and flour, then stir in enough melted butter to make a crumbly texture; you may not need all of it.
2. For the muffins, sift together the flour and baking powder. Stir in the remaining muffin ingredients, allowing the raspberries to break up slightly. Divide the batter between the cups and sprinkle over the topping. Bake for 35-40 minutes or until the muffins are risen and golden.
3. Leave for a minute, then loosen around the edges of the cups with a knife and lift out carefully. To finish them off, tie a piece of string around the outside.

Per serving

386 kcalories, protein 4.5g, carbohydrate 44g, fat 22.7 g, saturated fat 15.5g, fibre 1.9g, salt 0.58 g

Latest comments and suggestions

• veronika

  08 November 2007

  veronika rated and commented on this recipe

  

  I loved the combination of raspberry and coconut, though they're definitely not to everyone's taste.

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• maggie's

  13 November 2007

  maggie's rated and commented on this recipe

  

  Thee muffins are so nice and not overly sweet and everybody in my family who tasted them said the same.

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• Aysenur

  30 November 2007

  Aysenur rated this recipe

  

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• David

  02 May 2008

  David rated and commented on this recipe

  

  Despite following the recipe to the letter - I didn't find this an easy to make... I felt the batter should be made first and the raspberries added last so they don't break up to much when you mix it together. Having said this, they did taste night and I would try to make them again.

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• stantonDT

  03 August 2008

  stantonDT rated this recipe

  

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• Will

  26 October 2008

  Will rated and commented on this recipe

  

  There's too little sugar in this recipe and the cakes taste floury as a result - also, if you make them in a muffin tray they are near impossible to get out in one piece. They don't really rise much either because of the weight of the topping. Not great. Not very 'muffiny'.

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• tan_tan

  17 November 2008

  tan_tan rated and commented on this recipe

  

  These turned out lovely. I didn't add any raspberries and I ended up with moist well risen muffins that tasted had a lovely subtle coconut flavour. the crunchy topping was nice too.

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Ingredients

• 200g self-raising flour
• 1 tsp baking powder
• 100g soft light brown sugar
• 200ml coconut milk
• 40g desiccated coconut
• 1 large egg , beaten
• 100g unsalted butter , melted and cooled to room temperature
• 100g frozen raspberries , defrosted and drained

TOPPING

• 50g icing sugar , sifted
• 40g self-raising flour
• 40g unsalted butter , melted and cooled to room temperature

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Difficulty and servings

Makes 8

Preperation and cooking times

Ready in 50 mins

Ingredients

• 200g self-raising flour
• 1 tsp baking powder
• 100g soft light brown sugar
• 200ml coconut milk
• 40g desiccated coconut
• 1 large egg , beaten
• 100g unsalted butter , melted and cooled to room temperature
• 100g frozen raspberries , defrosted and drained

TOPPING

• 50g icing sugar , sifted
• 40g self-raising flour
• 40g unsalted butter , melted and cooled to room temperature

Per serving

386 kcalories, protein 4.5g, carbohydrate 44g, fat 22.7 g, saturated fat 15.5g, fibre 1.9g, salt 0.58 g

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