Raspberry & Coconut Granola Muffins
Prep: 10mCook: 30mServes: 6
Overview
Ingredients
Pantry
Fresh
Method
To make raspberry filling, add raspberries and maple syrup to a small saucepan over low heat. Bring to a gentle simmer, lightly crush raspberries and remove from heat. Set aside to cool.
Preheat oven to 170°C (340°F). Line a 6-hole muffin pan with rounds of baking paper.
Mix granola, flour and baking powder in a large bowl. In a separate bowl, mix yoghurt, coconut milk, butter, eggs, maple syrup and vanilla paste with half a cup of water. Add wet ingredients to dry ingredients with lemon zest. Mix until well combined. Divide batter among muffin holes.
Bake for 20 minutes, or until golden and a skewer comes out clean.
Remove tray and place a chopping board or tray on top. Using a tea towel, flip muffins over so tops become bottoms. Allow to cool in tin.
Once cool, use a small knife to cut a 3cm hole in the centre of each muffin without breaking through. Fill with raspberry filling.
Melt chocolate in microwave for 3 minutes or until just melted, then stir until smooth. Spoon a small amount on top of filled muffins (or dollop thick natural yoghurt). Sprinkle with extra granola and top with fresh raspberries.
