Jammy Coconut Muffins recipe

Preparation Time: 15 minutes | Cooking Time: 25 minutes

Delectable coconut muffins with a hidden heart of jam. Adapt the jam flavour to suit you - in this recipe, blackcurrant jam is used, although you could use strawberry or even pineapple. Made with oil and desiccated coconut, these are sticky, soft, squidgy muffins that everyone will enjoy.

Ingredients

  • 250g plain flour
  • 175g caster sugar
  • 125g desiccated coconut
  • 200ml milk
  • 90ml veg oil
  • 2 tsp. baking powder
  • 1/2 tsp. bicarbonate of soda
  • 1 egg
  • 200g blackcurrant jam

Directions

  1. Preheat oven to 180C and line a muffin tin with 12 paper cases. Whisk together the oil, egg and milk. In a bowl, mix the flour, sugar, two thirds of the coconut, baking powder and bicarb, sifting ingredients if needed. Add the wet mix to the dry mix and mix with a spoon until you have a smooth batter.

  2. Drop 1 1/2 dessertspoonfuls onto the bottom of each paper case. Top with 1 tsp. jam, then 1 dessertspoon of cake batter. Sprinkle with coconut. Bake in the oven for 20-25 minutes or until golden. Leave to cool completely before serving.

If you like, use half coconut milk and half regular milk for extra flavour. Recipe makes 12 cakes.

Recipe Details:

  • Author: Laura Young.
  • Published:

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