Delicooks

1. Tip all the dry ingredients into one bowl and mix. Do the same in another bowl with the  liquid ingredients and mix. Now add all the dry ingredients into the bowl of liquid ingredients and beat them well until you obtain a smooth, even dough.
2. Divide the dough up in a muffin pan and bake at 180º C. Insert a knife, knitting needle or toothpick into the center of a muffin. If the implement comes out clean (ie with no cake mixture adhering to it), the muffin is baked. Allow to cool before serving.

Raspberry Buttercream

1. In a blender, mix the margarine and icing sugar at medium speed. Continue beating at medium speed and gradually add Raspberry pulp until smooth.
2. Use a pastry bag to decorate each muffin with buttercream.  Sprinkle with shredded coconut.
3. Top each muffin with sliced  almonds and 3 raspberries.