Ingredients:
330g plain flour
150g granulated sugar
75g shredded, sweetened, coconut
2 1/2 tsp baking powder
1/4 tsp salt
250g cups frozen, unsweetened, strawberries coarsely chopped (do not thaw)
180ml milk
80ml vegetable oil
1 large egg
1 tsp vanilla extract
For the Topping:
100g brown sugar
70g shredded, sweetened, coconut
2 tbsp plain flour
2 tbsp chilled butter, chopped
Method:
Combine the flour, granulated sugar, coconut, baking powder and salt in a bowl then stir in the frozen, chopped, strawberries.
In a separate bowl combine the milk, oil, egg and vanilla extract and whisk until thoroughly mixed. Form a well in the centre of the flour mix then add the milk mixture and toss with a fork until the dry ingredients are just moist (do not over-mix). Immediately spoon the batter into muffin cups that have been greased and lined with paper, ensuring you fill the cups no more than 3/4 full.
Now make the topping. Combine the sugar, coconut and flour in a bowl. Add the butter and either rub in with your fingers or cut into the flour mix until it resembles coarse crumbs. Sprinkle over the muffin batter then transfer to an oven pre-heated to 180°C and bake until the muffins are cooked through and well risen and their tops are firm and golden (about 25 minutes). Transfer to a wire rack and allow the muffins to cool in the pan for 10 minutes before turning out to cool completely.
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