Coconut and jam muffins

    30 min

    Family and friends love these. Not-too-sweet coconut muffins have blackcurrant jam at the centre - so delicious!

    57 people made this

    Makes: 12 

    • 250g plain flour
    • 175g caster sugar
    • 3 handfuls dessicated coconut
    • 2 teaspoons baking powder
    • 1/2 teaspoon bicarbonate of soda
    • 1 egg
    • 90ml oil
    • 200ml milk
    • 1/2 jar good quality blackcurrant jam

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Preheat the oven to 190 C / Gas 5. Line a muffin tin with twelve paper cases.
    2. Put all the dry ingredients into a large bowl.
    3. In another bowl, lightly beat together the egg, oil and milk.
    4. Mix the wet and dry ingredients together, making sure the mixture is quite thick.
    5. Put 1 1/2 dessertspoons of mixture into each of the cases. Then put half a teaspoon of the jam onto the mixture. Add another dessertspoon of mixture to cover the jam.
    6. Sprinkle each with a little more coconut.
    7. Bake for 20 - 25 minutes or until the muffins are a lovely golden brown colour.
    8. Wait until they are completely cool before tasting.
    9. Enjoy.

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    Reviews in English (4)


    They were very yummy muffins, everyone I gave some to loved them and found them a unusual mixture to go together. I added butter instead of using oil as prefer using butter. Thanks for sharing the recipe.  -  24 Feb 2014


    My mixture was very wet (a little too much oil) so I added some more coconut. The jam sank to the bottom because of this but it wasn't a problem Very tasty and moreish and my work colleauges scarfed them down within minutes.  -  10 Mar 2012


    I've made these a couple of times now & they are delicious but the jam always sinks to the bottom, how can I stop this?  -  17 Apr 2016