Hermine Dossou’s coconut, raspberry and chocolate muffins

“The combination here tastes wonderful whether you’re using fresh raspberries in season (when they’re cheaper) or frozen raspberries,” says former Great British Bake Off contestant Hermine Dossou.

“To enhance the flavour of your desiccated coconut, you could toast it lightly (for five minutes or so) while preheating the oven – but keep an eye on it as it does turn brown very quickly.”

Coconut, raspberry and chocolate muffins

Ingredients:

(Makes 12)

180g milk

2 large eggs

60g vegetable oil

60g unsalted butter, melted

230g sugar

1tsp vanilla extract

½tsp ground cinnamon

½tsp ground nutmeg

5g salt

250g plain (all-purpose) flour (gf plus ½tsp xanthan gum)

80g desiccated (dried shredded) coconut

10g baking powder (gf)

150g raspberries

Method:

1. Preheat the oven to 200°C/180°C fan/400°F/Gas 6 and line a 12-hole muffin tin with paper cases.

2. In a large mixing bowl, mix together the milk, eggs, oil, 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. Divide the batter equally between the muffin cases. Top each muffin with a couple of the remaining raspberries. Bake for 25–30 minutes, or until the muffins have risen and are golden brown.

The Thrifty Baker by Hermine Dossou is published by White Lion, priced £18.99. Photography by Patricia Niven. Available now.