RASPBERRY, WHITE CHOCOLATE AND COCONUT MUFFINS

Method

STEP 1

Preheat the oven to 190°C (170°C fan-forced) with the oven rack positioned in the middle of the oven. 

STEP 2

Line a large 6-hole muffin tin with high-sided muffin wraps (or grease the tin with a little butter or oil if not using papers). 

STEP 3

Mix the chia seeds and boiling water together in a small bowl. Set aside for 2–3 minutes to form a gel. 

STEP 4

Whisk the eggs, oil and milk together in a separate bowl. Tip in the chia gel and whisk again to break up the gel. Set aside. 

STEP 5

Add the dry ingredients to a large bowl and whisk well to combine. 

STEP 6

Using a spatula, tip the wet mix into the dry mix and gently fold it through until just mixed. (The mix should still be lumpy.) Fold in the raspberries, white chocolate and coconut. 

STEP 7

Using a ¼ cup spring-loaded ice-cream scoop, take a flat scoop of mixture and empty it into a muffin wrap. Repeat the process so you have two scoops per muffin wrap. (The mix should be about two-thirds of the way up each muffin wrap, leaving enough room for the muffins to rise.) 

STEP 8

Decorate the top of each muffin with a few coconut flakes, a couple of raspberries and another chunk or two of white chocolate. Transfer to the oven and bake for approximately 20 minutes, then rotate the tray and continue to bake for a further 10 minutes, or until the muffins are lightly golden and a skewer inserted into the centre of each comes out clean. 

STEP 9

Remove the muffins from the oven and leave to cool in the tin for 10 minutes before turning out onto a wire rack. Serve warm or at room temperature. 

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