Kokos-, hallon- och chokladmuffins

👩‍🍳 Gör så här

1. 1
   Preheat the oven to 400°F and line a 12-hole muffin tin with paper cases.
2. 2
   In a large mixing bowl, mix together the milk, eggs, oil, melted butter, sugar, vanilla, cinnamon, nutmeg, and salt for about a minute, until well combined. Add the flour, coconut, and baking powder and stir until fully incorporated. Fold in half the raspberries and all the chocolate chunks.
3. 3
   Divide the batter equally between the muffin cases. Top each muffin with a couple of the remaining raspberries. Bake for 25 to 30 minutes, or until the muffins have risen and are golden brown.
4. 4
   You can keep these for a few days in an airtight container, or, once cooled, freeze them for up to 3 months. They are lovely served warm—either out the oven or reheated for a few seconds in the microwave.