Berry & coconut muffins

These beauties are low in sugar, quick to get into the oven, and ready in no time. I bake a batch at the cafe almost every morning and rarely is even one left by lunchtime. You can vary the berries and you can even leave out the coconut, but they are pretty perfect as is.

Please note that I make them in a large muffin pan, often known as a Texas muffin pan. There are six  muffin holes in it.


  • 2 cups of self raising flour
  • half a cup caster sugar
  • half a cup of shredded or desiccated coconut
  • a pinch of cinnamon
  • 125 gm unsalted butter, melted
  • two eggs
  • 125 ml or half a cup of buttermilk
  • frozen berries, approximately a cup
  1. Pre heat the oven to 180 C and line a Texas muffin tray with paper muffin cups. Get the flour, sugar, coconut, and cinnamon in a large mixing bowl. Add the melted butter, eggs, and buttermilk and mix with a wooden spoon, making sure not to over mix it. Add the berries and fold through.
  2. Spoon the mixture into the six muffin trays, dividing it up evenly. Bake for approximately thirty minutes or until a skewer inserted into the middle comes out clean. Dust with icing sugar.

You can also sprinkle some oats on top just before putting them into the oven.

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