Vegan whole wheat raspberry coconut muffin

Ingredients

For 1 serving

• Whole wheat flour28 g
• Desiccated coconut5 g
• Soy milk35 ml
• Sunflower oil4 g
• Brown sugar9 g
• Raspberries35 g
• Baking powder2 g

Contains: gluten, soy,

In season: June – September

Method

1. Preheat a conventional oven to 180 °C and put a paper case in a muffin tin.
2. Gently rinse the raspberries and pat them dry with kitchen paper.
3. In a bowl mix the wholemeal flour, desiccated coconut, brown sugar and baking powder.
4. Add the soya drink and sunflower oil and stir just until no flour is visible: a lumpy batter makes softer muffins. Fold in the raspberries without crushing them and spoon into the case.
5. Bake for 22 minutes, until golden and a skewer in the centre comes out dry; let it cool slightly before taking it out of the tin.