raspberry & coconut muffins

This uses my basic recipe with a couple of additions!

Lovely fluffy muffins with an oozy jam centre! The combination of sharp raspberry works well with the coconut. Make sure you use seedless jam.

 

Makes 12 muffins Approx 25p each.

Prep time 15 minutes Cooking time 15 minutes

 

 

Ingredients(Dry)

140g caster sugar

250g self raising flour

1tsp bicarbonate of soda

170g dessicated coconut with an extra tbsp set aside for sprinkling

 

Ingredients(Wet)

85ml sunflower oil

2 large eggs, beaten

200ml milk

1tsp vanilla extract

 

 

50g raspberry jam

Pre-heat the oven to 180Fan/200C/Gas 6 & line a 12 hole muffin tin with paper cases.

Place all the dry ingredients into a large mixing bowl & combine.

Place the oil, milk, eggs & vanilla into a jug & mix together.

 

Make a well in the centre of the dry ingredients & pour in the wet. Mix thoroughly to combine but be careful not to over mix as the muffins will be tough.

Using an ice cream scoop or a teaspoon fill the cases with muffin mixture about 1/3 of the way up.

Make a little dip in the centre of each one & spoon in a blob of jam (don't worry if it spreads out!)

 

Top each one with the rest of the muffin mixture & sprinkle over a little extra coconut.

Bake for 15 minutes until risen & golden.

Turn out on a wire rack & allow to cool.

 

Lovely served slightly warm but be careful of hot jam!!

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