2 1/2 cups S/R flour
1/2 cup sugar
1/3 cup desiccated coconut
90gr butter, chopped
1 1/4 cups milk
1 egg, beaten lightly
150gr raspberries (frozen or fresh)

Place flour in bowl. Using fingertips, rub in butter.
Add sugar, milk, egg and coconut.
Use fork to mix, then add raspberries and mix lightly.

170 degrees (FF) - otherwise 190 degrees
20 minutes in a sprayed 12 hole muffin pan. (with baking paper 30 minutes).
I use 1/3 measuring cup for each muffin.
Stand for 5 minutes in pan, then turn onto wire rack to cool.

 

[Suzanne rose]

Yum , You found the recipe, thank you I will make these on Thursday.

 

[Penny4]

Yum , You found the recipe, thank you I will make these on Thursday.

I did! I only keep recipes that my family like ... I toss out dead loss ones.
I use baking paper because I dislike washing up muffin tins.

 

[Suzanne rose]

I did! I only keep recipes that my family like ... I toss out dead loss ones.
I use baking paper because I dislike washing up muffin tins.

That's exactly what I do , only keep recipes we love and I use baking paper for everything even when I do butterfly chicken

 

[Irene Anthony]

Will make a batch this weekend to take to my daughter (and for home) thank you