INGREDIENTS:

2 1/2 cups self-raising flour
90g butter, chopped
1 cup castor sugar
1 1/4 cups buttermilk
1 egg, lightly beaten
1/3 cup desiccated coconut
150g fresh or frozen raspberries
2 tbs shredded coconut


METHOD:

1. Preheat oven to moderately hot (200C/400F/Gas mark 6). Grease (or line with papers) 12 hole muffin pan.

2. Place flour in large bowl; using fingertips, rub in butter. Add sugar, buttermilk, egg, desiccated coconut and raspberries; mix until just combined.

3. Divide mixture between holes of prepared muffin pan; sprinkle with shredded coconut.

4. Bake for approximately 20 minutes. Allow to stand in pan for a few minutes before turning onto wire rack to cool.

ENJOY!

TWO KINDS OF COCONUT- FINELY GRATED IN THE MIX AND SHREDDED ON TOP- CREATE A MOIST MORSEL WITH A CONTRASTING CRUNCH. BOUND TO BECOME YOUR NEW FAMILY FAVOURITE!

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