Raspberry sour cream muffins

[KarenH]

RASPBERRY SOUR CREAM MUFFINS

Muffins:
125g butter, softened
220g (1cup) caster sugar
3 eggs
75g (1/2 cup) plain flour
35g (1/4 cup) SR flour
1/4 cup fine desiccated coconut
80g (1/3 cup) sour cream
150g frozen raspberries

Icing:
30g butter, softened
80g cream cheese, softened
1 teaspoon coconut essence
230g (1 1/2 cups) icing sugar

Garnish:
Toasted coconut (often I dont bother toasting it)
More raspberries - fresh or frozen

Method:
Preheat oven to 180 degrees
Place patty pans into muffin pans (you really need the patty pans, otherwise the berries in the muffins tend to stick)

Cream butter and sugar.
Add eggs one at a time, beating well in between

Add flours, coconut and sour cream.  Beat in well
Add raspberries and fold through the mixture.  If you mix well, the berries break up and tint the whole batter pink and spread more evenly through the batter.  I prefer it like this, but if you want your berries more "whole", stir it less.

Place into patty pans and bake 30-40 mins.  Cool before icing.

For the icing:  Beat together butter, cream cheese and coconut essence until creamy.  Add the icing sugar and beat to combine.
Put the icing on the muffins and garnish with coconut and raspberries.

[astarra]

Karen - do these freeze and thaw ok with the icing on them? TIA 

[KarenH]

I havent tried freezing them with the icing astarra, but they certainly freeze and thaw well without it.  I usually thaw them and ice them when needed.  They dont usually last long before they are all eaten.

[CreamPuff63]

Woohoo!

[astarra]

I havent tried freezing them with the icing astarra, but they certainly freeze and thaw well without it.  I usually thaw them and ice them when needed.  They dont usually last long before they are all eaten.

Thanx Karen, thinking they will be nice for DHs lunches....

[Kimmyh]

More delicious muffins to try Karen. Yummy!