Get the kids in the kitchen with these colourful funfetti raspberry and coconut muffins.
- Preheat oven to 180C. Line a 12-hole, 1/3 cup (80ml) muffin pan with paper cases.
- Reserve 12 raspberries. Combine flour, sugar and coconut in a large bowl. Whisk eggs, oil and milk in a separate bowl. Add to the flour mixture and stir to combine. Stir in remaining raspberries. Divide among prepared holes and bake for 20 mins or until a skewer inserted into centre comes out clean. Set aside in pan for 5 mins to cool before turning onto wire racks to cool completely.
- Combine frosting and sprinkles in a bowl. Place in a piping bag fitted with a small star nozzle. Pipe frosting on muffins. Top with reserved raspberries. Sprinkle with extra sprinkles.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set