Recipes
Our
Recipes
Serves: 12
Ingredients:
Crumble:
1 cup granulated sugar
1 cup all-purpose flour
1 tsp cinnamon
1/2 cup unsalted butter, cut into small cubes
Batter:
3/4 cup + 2 tbsp all-purpose flour
3/4 tsp baking powder
Pinch salt
2 tbsp unsweetened medium shredded coconut
1 tsp lemon zest
1/2 cup milk
6 tbsp whipping cream
1 tsp vanilla
1/4 cup unsalted butter, softened
1/4 cup granulated sugar
1 large egg, whisked
1 cup fresh raspberries
Cream:
1 cup whipping cream, chilled
2-3 tsp granulated sugar
4-5 tsp coconut-flavoured rum
2 tbsp unsweetened medium shredded coconut, toasted
Extra raspberries for garnish
Cooking Instructions:
Preheat oven to 400°F. Grease a muffin pan generously with cooking spray.
For crumble, stir together sugar, flour and cinnamon in a small bowl. Using your fingers, blend butter with the dry mixture until it resembles coarse meal. Reserve.
For batter, sift flour, baking powder and salt together into a small bowl. Stir in shredded coconut and lemon zest. Set aside. Combine milk, cream and vanilla in a small measuring cup. Set aside.
Beat butter and sugar together with an electric mixer in a large bowl until light and fluffy. With mixer running, add egg, and beat until mixture is pale yellow. Alternating in three separate additions, beat in flour and milk mixtures.
Spoon 2 tbsp of crumble mixture into each muffin cup and top with half of the fresh raspberries. Spread 2 tbsp batter over berries. Top with remaining berries and spoon an additional 2 tbsp of crumble mixture over each cup.
Bake on middle rack of preheated oven until golden, about 25 to 30 minutes. Remove from oven and cool pan on rack for 20 to 30 minutes. For coconut cream, beat cream, sugar and rum in a small bowl with an electric mixer until soft peaks form. Fold in 1 tbsp toasted coconut, reserving the remaining tbsp for garnish. Top each raspberry crumble muffin with
1 tbsp whipped cream and sprinkle with reserved toasted coconut and remaining raspberries.
Serving Suggestions:
Tip: While the coconut cream is wonderful with the raspberries, like all crisps
or crumbles, this dessert is just as great served with good quality vanilla
ice cream.
Jay from
Blairview Bed and Breakfast
Cambridge,Ontario