White chocolate and raspberry muffins with coconut

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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

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6

35min

Preparation 10min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 31
9
New Zealand

Recipe's preparation

Method:

Add chocolate to

and coarsely grate for 4 seconds, speed 5. Set aside. No need to wash

Add butter to

and melt at 50 degrees for 3 minutes, speed 2.

Add self-raising flour, milk, desiccated coconut, caster sugar, egg and raspberries to

and mix on speed 4 for 20 seconds. Scrape down sides of

. Mix for a further 20 seconds on speed 4.

Add coarsely grated chocolate to

and fold in

speed 2 for 10 seconds. Use spatula to help if necessary.

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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Spatula TM5/TM6
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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 The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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.