Raspberry White Chocolate Muffin Loaf
An Original Recipe by Lorraine Elliott
Preparation time: 15 minutes
Cooking time: 40 minutes for muffins, 75 minutes for loaf
Serves: 12 cupcakes or around 10 for the loaf
- 3/4 cup/60g/2ozs desiccated coconut
- 1/2 cup/125ml/4flozs coconut milk
- 1.5 cups/225g/8ozs cake flour*
- 1 cup/211g/7.4ozs caster or superfine sugar
- 2 teaspoons baking powder
- Fat pinch of fine salt
- 1/2 cup/125ml/4flozs plus 2 tablespoons coconut milk
- 150g/5ozs butter, melted
- 2 eggs, room temperature
- 1 teaspoon vanilla
- 2 cups/260g/9ozs. frozen raspberries
- 1 cup/170g/6ozs. white chocolate chips
- Icing or powdered sugar to sprinkle or 100g.3.5ozs. melted white chocolate
- 1/3 cup shaved coconut and fresh raspberries to decorate
*To make 1 cup of cake flour, replace 2 tablespoons of plain all purpose flour with 2 tablespoons of cornflour or fine cornstarch.
Step 1 - Soak the coconut in the coconut milk for 1 hour or overnight.
Step 2 - Preheat oven to 160C/320F and line a muffin tray with liners or line a loaf tin (8 cup or 28x9x6cm/11x3.5x2.4inches) with parchment. In a large bowl whisk the cake flour, sugar, baking power and salt until there are no lumps at all. In a jug measure the coconut milk and add the melted butter, eggs, vanilla and soaked coconut and whisk these together.
Step 3 - Make a well in the flour and then add the wet mixture in 4 lots gradually stirring but not overmixing adding in the raspberries and white chocolate along with the last lot of wet mixture. Using an ice cream scoop divide the mixture among the muffin cavities or scoop into the loaf tin.
Step 4 - Bake the muffins for 35-40 minutes or bake the loaf for 1 hour 15 minutes or until the centre springs back when touched. Sift icing sugar on top or drizzle melted white chocolate on top. Decorate with shaved coconut and raspberries.