These delicious raspberry sourdough muffins feature orange zest and coconut and use sourdough starter to create a yummy way to utilise your sourdough discard.
Add all of the dry ingredients into a large mixing bowl and gently mix together so it's well combined.
In a separate bowl, add all of the wet ingredients together (except the frozen raspberries) and stir vigorously to combine, ensuring that the egg is well beaten through the mixture.
Now make a well in the centre of the dry ingredients and pour the wet ingredients into the centre. Gently combine them using a wooden spoon, being careful not to over mix - you don't want tough muffins!
Now, gently fold through the frozen raspberries.
Lightly oil a 12 hole muffin tin and divide the mixture evenly between the holes.Sprinkle a little sugar and coconut onto each muffin (this is optional).
Bake muffins at 200C for 20 minutes - you'll know they're done when the sugar and coconut is crunchy and toasted and a skewer comes out clean from the centre of a muffin.
Allow muffins to cool on a rack before being stored in an air tight container ... or just eat them warm (seriously you won't be able to resist!).