Ingredients (12 muffins)
* 280g (2 cups) wholemeal spelt flour
* 1 tbsp baking powder
* 1 tsp Cake Factory
* 35g (1/2 cup) shredded coconut
* 100g (1/2 cup) coconut sugar
* 2 eggs
* 125ml (1/2 cup) milk of choice
* 80ml (1/3 cup) coconut oil
* 1 small firm ripe pear, cored, grated
* 85g (2/3 cup) frozen raspberries
Instructions
* Preheat oven to 180°C or 160°C fan forced. Line a 12 hole muffin tin with paper cases. Sift the flour, baking powder and Cake Factory into a large bowl. Add the coconut and coconut sugar, stir to combine.
* Whisk the eggs, milk and oil together. Add the wet ingredients to the dry ingredients, stir until just combined. Stir through the pear and raspberries.
* Divide mixture between prepared muffin holes. Bake in pre-heated oven for 20 - 25 minutes or until golden brown.