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Preparation time
10min
Total time
35min
Portion
12
portion(s)
Level
easy
Ingredients
White chocolate and raspberry muffins with coconut
- 500 grams flour, self-raising
- 60 grams Salted butter
- 400 grams full cream milk
- 200 grams Desiccated Coconut
- 250 grams caster sugar
- 1 egg
- 375 grams frozen raspberries
- 100 grams white chocolate
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Add chocolate to
"Closed lid" and coarsely grate for 4 seconds, speed 5. Set aside. No need to wash "Closed lid" . - Add butter to "Closed lid" and melt at 50 degrees for 3 minutes, speed 2.
- Add self-raising flour, milk, desiccated coconut, caster sugar, egg and raspberries to "Closed lid" and mix on speed 4 for 20 seconds. Scrape down sides of "Closed lid" . Mix for a further 20 seconds on speed 4.
- Add coarsely grated chocolate to "Closed lid" and fold in
"Counter-clockwise operation" speed 2 for 10 seconds. Use spatula to help if necessary. - Pour mixture into prepared muffin tin and bake for 20 - 25 minutes. Allow to cool in tin for 5 minutes before turning out onto cake rake to cool completely.
Method:
Tip
Enjoy on their own, or with whipped cream. Also nice heated in microwave and served with a scoop of vanilla ice-cream. Can be frozen.
Thermomix Model
-
Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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