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Categories:Viewed: 32 - Published at: 5 years ago
Ingredients
- 1/4 cup self-rising flour
- 1/2 cup granulated sugar
- 1/2 cup shredded coconut
- 5 tbsp butter, melted
- 1 None egg, lightly beaten
- 3/4 cup milk
- 2 oz frozen raspberries
- None None powdered sugar, to dust
Method
- Preheat oven to 400°F. Line a 24-cup mini muffin tray with paper liners.
- Sift flour into a large bowl. Add sugar and coconut. Add butter, egg and milk and mix until just combined. Fold in frozen raspberries. Distribute between paper liners and bake for 12-15 mins, or until a skewer inserted in the center comes out clean. Let cool in tray for 5 mins then transfer to a wire rack to cool slightly.
- Serve dusted with powdered sugar.
