Coconut and Raspberry Muffins Reworked

Ok so the last recipe for coconut and raspberry muffins wasn't so great!  It felt raw even when cooked because it was so moist.
Here is a version that actually bakes!

Ingredients:


1 cup coconut flour

1 cups GF self-raising flour

2 cups castor sugar

1 desert spoon coconut essence

¼ cup coconut oil (microwaved for 30 seconds so it is extra runny)

1 desert spoon baking powder

1 desert spoon Xanthum gum

1/3 cup desiccated coconut

2 cups frozen raspberries

1 cup vegetable oil

1 cup soy milk

2 extra-large eggs



Instructions:

Preheat oven to 200 degrees celcius

Melt coconut oil in microwave for 30 seconds

Mix everything except raspberries in a large mixing bowl until smooth

Mix in raspberries

Line muffin spots with patties

Fill each muffin spot with mixture

Bake for 35-40 minutes until skewer comes out cleanly

Enjoy