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.