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White chocolate and raspberry muffins with coconut


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Ingredients

12 portion(s)

White chocolate and raspberry muffins with coconut

  • 500 grams flour, self-raising
  • 60 grams Salted butter
  • 400 grams full cream milk
  • 200 grams Desiccated Coconut
  • 250 grams caster sugar
  • 1 egg
  • 375 grams frozen raspberries
  • 100 grams white chocolate
  • 6
    35min
    Preparation 10min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
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Recipe's preparation

    Method:
  1. Add chocolate to Closed lid and coarsely grate for 4 seconds, speed 5. Set aside. No need to wash Closed lid.
  2. Add butter to Closed lid and melt at 50 degrees for 3 minutes, speed 2.
  3. Add self-raising flour, milk, desiccated coconut, caster sugar, egg and raspberries to Closed lid and mix on speed 4 for 20 seconds. Scrape down sides of Closed lid. Mix for a further 20 seconds on speed 4.
  4. Add coarsely grated chocolate to Closed lid and fold in Counter-clockwise operation speed 2 for 10 seconds. Use spatula to help if necessary.
  5. Pour mixture into prepared muffin tin and bake for 20 - 25 minutes. Allow to cool in tin for 5 minutes before turning out onto cake rake to cool completely.
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Accessories you need

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Tip

Enjoy on their own, or with whipped cream. Also nice heated in microwave and served with a scoop of vanilla ice-cream. Can be frozen.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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