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Raspberry Muffin Bread


Dry Ingredients:
2 1/2 cups plain flour
3 tsp baking powder
1 cup soft brown sugar

Wet Ingredients:
1 cup Greek yoghurt
100 grams butter melted
2 eggs
2 tsp vanilla extract
200 grams fresh or frozen raspberries (can use blueberries)

For the topping (optional):
25 grams cold butter
2 tbsp plain flour
1/2 cup raw, shredded coconut
2 tbsp soft brown sugar

Preheat your oven to 180 deg C and grease or line with baking paper a cake tin measuring 8.5" x 5".

Combine the dry ingredients in a bowl and mix well.
In a large jug or other bowl whisk the wet ingredients together.

Pour the wet ingredients into the dry, mix until just combined and then stir through the berries. Pour the batter into the baking tin.

Combine the ingredients for the topping in a food processor and pulse for 30 seconds until the mixture resembles breadcrumbs. Pour over the batter.

Bake in the oven for 1 hour and 20 mins-insert a skewer to ensure the batter is cooked. Leave to rest in the tin for 10 mins before inverting onto a cake cooler.

Enjoy it freshly sliced or serve it toasted by using the griller (broiler) in your oven (not the toaster!)



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