Strawberry coconut muffins
Yield: 12 Servings
| � | cup | Sugar |
| � | cup | Butter |
| � | cup | Water |
| 1 � | cup | Flour |
| 1 | Beaten egg | |
| 1 | cup | Wholemeal flour |
| 2 | teaspoon | Baking powder |
| 1 | cup | Frozen strawberries; diced |
| � | cup | Coconut |
| 1 | teaspoon | Vanilla essence |
| 1 | cup | Low-fat milk |
Preheat oven to 400F, prepare pans. Gently heat together the sugar, butter & water until the sugar dissolves, set aside to cool. Combine flour, baking powder, strawberries & coconut. Mix together the vanilla, egg & milk, then add to the flour mixture. Finally pour in the butter syrup & mix until just combined. Spoon into pans & bake for 15-20 mins. Serve hot or cold with custard, yoghurt or ice-cream. Any berryfruit may be used in this recipe. If using fresh berries add them at the end to avoid damaging the fruit. Makes 12.