Cook The Books

BBC Good Food

Last month, Highland Angel started a book club - but what's a book club without baking?! These raspberry and coconut muffins are deliciously simple and sure to get you noticed at your next coffee morning. Here's how to make your own...

Telegraph

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

Directions
- Pre-heat the oven 180C. Butter the insides of 8 shallow mugs and cut 8 strips of baking parchment, 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.
- In a large mixing bowl, sift together the flour and baking powder. Stir in the remaining ingredients, allowing the raspberries to break up slightly.
- Divide the batter between the cups and bake for 35-40 minutes, until the muffins are risen and golden.
- Leave to cool for a few minutes, then loosen around the edges of the cups with a knife. Carefully lift out the muffins and to finish them off, tie a piece of string or twine around the outside.
*If you don't have cups, you can use a 12-hole muffin case.

Visit - http://www.bbcgoodfood.com/recipes/3810/raspberry-and-coconut-muffins - for more information.