Funfetti raspberry and coconut muffins

Get the kids in the kitchen with these colourful funfetti raspberry and coconut muffins.

Recipe «Funfetti raspberry and coconut muffins» presented in category Recipes / Desserts, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author sheff would need: 125g punnet raspberries, 1 1/4 cups self-raising flour, 3/4 cup caster sugar, 1/2 cup desiccated coconut, 2 Coles Brand Australian Free Range Eggs , 1/2 cup vegetable oil, 2/3 cup milk, 453g ctn vanilla frosting , 1 tablespoon coloured sprinkles, Coloured sprinkles, extra, to decorate.

Ingredients:

• 125g punnet raspberries 
• 1 1/4 cups self-raising flour 
• 3/4 cup caster sugar 
• 1/2 cup desiccated coconut 
• 2 Coles Brand Australian Free Range Eggs 
• 1/2 cup vegetable oil 
• 2/3 cup milk 
• 453g ctn vanilla frosting 
• 1 tablespoon coloured sprinkles 
• Coloured sprinkles, extra, to decorate 

Instructions

1. Preheat oven to 180C. Line a 12-hole, 1/3 cup (80ml) muffin pan with paper cases.
2. 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.
3. 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.