- 2 cups (300g) self-raising flour
- 3/4 cup (65g) coconut
- 3/4 cup (175g) caster sugar
- 60g butter, melted
- 3/4 cup (185ml) milk
- 2 eggs
- 120g fresh raspberries
- Icing sugar, to serve
Preheat oven to 190°C. Line 12 x 1/2 cup (125ml) muffin pans with paper cases. Sift the flour into a large bowl. Stir in the coconut and sugar. Make a well in the centre.
Combine the butter, milk, and eggs. Add to the flour mixture and use a metal spoon to stir until just combined. Gently fold through the raspberries.
Spoon the mixture evenly into pans. Bake 20-25 minutes or until golden. Transfer to wire rack to cool completely. Dust with icing sugar to serve.