Muffins are best eaten on the day they're made.
|4 tsp||Baking powder|
|½ cup||Peaches, poached and chopped (Main)|
|½ cup||Raspberries (Main)|
|1 ½ cups||Milk|
|50 g||Butter, melted|
|¼ cup||Shredded coconut|
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- Preheat oven to 200C. Sift flour, baking powder and sugar into a bowl.
- Make a well in the centre and pour in milk, melted butter, whisked egg, and lastly peaches and raspberries. Stir gently to combine.
- Spoon mixture into 12 muffin cups and sprinkle with coconut.
- Bake for 12 to 15 minutes until golden and springy to touch. Cool on a wire rack.