Raspberry coconut muffins

Tart raspberries are a nice change from the classic blueberry, while a subtle dose of coconut adds a smoothness to the crumb and a crunch to the sweet topping. These aren't exactly healthy and belong in the "muffins as an excuse to eat cake for breakfast" category, but who cares!



Raspberry coconut muffins
2 c. all-purpose flour
2 tbs. cornstarch
2 tsp. baking powder
1/2 tsp. salt
1/2 c. soy milk
1/2 c. coconut milk
1/3 c. unrefined cane sugar
1/3 c. canola oil
1 tsp. vanilla extract
1/4 tsp. lemon juice
1 c. raspberries

Topping
1/4 c. all-purpose flour
3 tbs. unrefined cane sugar
3 tbs. desiccated coconut (unsweetened)
1 tbs. canola oil

Preheat oven to 400F and lightly oil a 12-cup muffin tin.

In a small bowl, use a fork or your fingers to crumble together the topping ingredients and set aside.

Sift together the flour, cornstarch, baking powder, and salt. In a large bowl, whisk together the milks, sugar, oil, extract, and lemon juice. Add the dry mixture and stir until combined. Gently fold in the raspberries.

Spoon the batter into your prepared tin, and sprinkle each muffin with the topping, patting it down slightly.

Bake for about 20 minutes, until an inserted toothpick comes out clean.