2.5 cups (375g) self-raising flour
90g butter, chopped
1 cup (220g) caster sugar
1.25 (310ml) buttermilk
1 egg, lightly beaten
1/3 cup (30g) desiccated coconut
150g fresh or frozen rasberries
2 tablespoons shredded coconut
1. Preheat oven to moderately hot (approx. 180deg celcius or 160 for a fan forced oven). Grease a 12 hole muffin pan.
2. Place flour in a large bowl; using fingertips, rub in butter. Add sugar, buttermilk, egg, desiccated coconut and rasberries; using a fork mix until just combined.
3. Divide mixture among holes of prepared pan; sprinkle with shredded coconut.
4. Bake for about 20 minutes. Stand muffins for 5 minutes before turning onto a wire rack to cool.
Makes 12. Prep time 10 mins. Baking time 20 mins.
Recipe from the Women's Weekly cooking class Cakes book.