Try replacing white chocolate with milk chocolate. Muffins can be made up to two days ahead. Store in an airtight container. To serve warm, reheat in the microwave.
Ingredients
Method
Line a 6-hole Texas muffin pan (3⁄4-cup capacity) with muffin cases.
Place flour in a large bowl. Stir in sugar and coconut. Add butter, milk and egg. Whisk until smooth. Fold in chocolate and frozen raspberries. Divide evenly among muffin cases (about 1⁄2 cup in each).
Cook in a moderately slow oven (160C) for about 35 minutes, or until a skewer inserted into the centre comes out clean. Stand muffins in pan for 15 minutes. Transfer to a wire rack.
Serve muffins warm or at room temperature, and dusted with sifted icing sugar.
Looking for more delicious recipes? Try out these ones below:
3-ingredient Biscoff Twix bars
Chunky Macadamia, Cranberry and White Choc Cookies
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