Coconut, Raspberry, and Chocolate Muffins

Denser and not as sweet as cupcakes, muffins make a great breakfast on the go. You can pack them with fruits, nuts, or chocolate. The combination here tastes wonderful whether you’re using fresh raspberries in season (when they’re cheaper) or frozen raspberries.

To enhance the flavor of your desiccated coconut, you could toast it lightly (for 5 minutes or so) while preheating the oven—but keep an eye on it as it does turn brown very quickly. Note that if you'd like to make these muffins gluten-free, you’ll need to double-check all ingredient packaging (and add  ½ tsp. xanthan gum to the dry ingredients.)

This recipe was excerpted from ‘The Thrifty Baker’ by Hermine Dossou. Buy the full book on Amazon.