- 2 cups all purpose flour
- ½ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 egg
- 1 cup coconut milk
- ¼ cup canola oil
- 1 cup raspberries
- 1 cup shredded coconut
Preheat oven to 400 Degrees F. Line a twelve 2 ½- inch muffin pan with cupcake wrappers.
In a large mixing bowl, combine flour, sugar, baking powder and salt.
In a small mixing bowl, combine egg, milk and oil; whisk and gently stir in raspberries.
Add the egg mixture to the flour mixture and gently stir until mixture is moistened and ingredients are incorporated. Avoid over stirring which causes toughness; batter should be lumpy.
Evenly distribute batter into muffin cups. Evenly sprinkle shredded coconut on top of each muffin.
Bake muffins for 20 to 25 minutes or until light golden brown and toothpick inserted into the center of one comes out clean and dry.
Immediately remove muffins from pan onto a wire rack and serve.