Anyone who has ever read a recipe in a women’s magazine would probably recognize the expression “great for when you have unexpected guests dropping by” but I’m not going to perpetuate that illusion. I’m pretty sure the mobile revolution has killed off that kind of spontaneity a long time ago. Anyway, this little delicious number is an adapted version of one such recipe and it usually comes in handy in the morning when I feel like bringing a cake to work or when I’m struck by a sudden craving. In other words: It’s damn easy and fast.
Raspberry-Chocolate-Coconut Muffins (makes 12)
- 1 egg
- 1 decilitre fine cane sugar
- 1/2 decilitre milk
- 1/2 decilitre rapeseed oil (for baking)
- 1 decilitre dessicated coconut, lightly roasted and cooled down
- 1 decilitre flour
- 1 tsp baking powder
- 50 grams chopped dark chocolate
- 1 decilitre (frozen) raspberries
Turn the oven on to 225 degrees Celcius. Mix the dry ingredients in one bowl and the wet in another bowl and then mix them together. Finally – add the raspberries to the mixture. It’s supposed to be quite runny, but don’t worry, that will change in the oven. Distribute the mixture in a muffin tray and put it on a cooking plate in the middle of the oven for about 10 mins. Check them with a cooking pin just to be sure before you take them out. Allow them to cool for a bit and then try to release them from the tray so the chocolate bits don’t stick to the bottom. Now get comfy in your couch (or at work) and bite into that coconutty delight with tangy bursts of raspberry and sweet chocolate rewards.