Strawberry and Coconut Muffins

Air Hair Lair... say this aloud. Another pretty little sweet muffin variety and perfect warm up to the Jubilee and summer. Best served lightly toasted with a horrendous amount of butter and washed down with Bergamot tea (erect pinky optional). 

450g plain flour
200g sugar
100g butter
100ml buttermilk
2 eggs
300g frozen strawberries
250ml coconut milk
60g dessicated coconut
1 teaspoon vanilla
1/2 teaspoon cinnamon
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda

METHOD:
Put butter in a small sauce pan and melt over medium heat then place to one side and cool slightly. In a large mixing bowl add flour, sugar, coconut, cinnamon, baking powder, soda and stir together. Using a sharp knife cut the strawberries in half then stir into dry ingredients. Beat eggs and butter together and pour on to the dry mixture along with buttermilk, coconut milk and vanilla. Using a butter knife cut the dry and wet together combining the 2 mixtures till just under mixed. Grease a 12 hold muffin pan with either butter or oil stray and evenly distribute mixture between the pan. Sprinkle tops of muffins with a little pinch of sugar and bake in pre-heated oven set at 180oC for 25 minutes. Once cooked leave to cool in muffin pan for at least 15 minutes before turning out.