Pamela Clark’s Raspberry and Coconut Muffins


2 ½ cups (375g) self-raising flour

90g butter, chopped

1 cup (220g) caster sugar

1 ¼ cups (310ml) buttermilk

1 egg, beaten lightly

½ cup (25g) desiccated coconut

150g fresh or frozen raspberries

2 tablespoons shredded coconut


Preheat oven to moderately hot (200 degrees Celsius / 180 degrees Celsius fan-forced). Grease 12-hole (1/3-cup/80ml) muffin pan.

Place flour in large bowl; using fingertips, rub in butter. Add sugar, buttermilk, egg, desiccated coconut and raspberries; using fork, mix until combined.

Divide mixture among pan holes; sprinkle with shredded coconut.

Bake, uncovered, about 20 minutes. Stand muffins 5 minutes before turning, top-side up, onto a wire rack to cool.