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Easter Choc-Coconut Jam Muffins

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Serves: 12

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As winter is fast approaching here in Australia, I cannot help but feel nostalgia for the long lost summer afternoons... When I think of summer as a child, one of the best memories I have is of mum cooking up a lovely batch of coconut jam drops for an afternoon treat. I have decided to modify this recipe into muffins instead of drops for a heartier winter bite, and added chocolate because it's Easter and who is going to pass up an opportunity for chocolate??!!

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Ingredients

For the dry ingredients

  • 2 ½ cups self-raising flour (sifted)
  • 1 teaspoon baking powder
  • 1 cup superfine sugar
  • 4 tablespoons unsweetened cocoa
  • 1 cup shredded coconut

For the wet ingredients

  • ½ cup whole milk
  • ½ cup vegetable oil
  • 1 medium egg
  • 1 tablespoon coconut essence

For the filling

  • jam

Method

  1. Preheat oven to 160 C.
  2. In a bowl combine all wet ingredients and whisk to combine.
  3. In a separate bowl, combine dry ingredients and mix. Add wet ingredients to dry ingredients and stir to combine without overworking the mixture.
  4. In greased/lined muffin tin place a good spoonful of the muffin mixture.
  5. Create (using the tip of the spoon) a small well in the centre.
  6. Dollop a good spoonful of jam in to this well, then cover with remaining muffin mixture.
  7. Bake in oven for 30-35 minutes or until muffins are firm, yet springy, to touch.
  8. Serve with ice cream or (my personal favourite) a good dollop of fresh cream. I prefer them warmed, but just as nice served cold.

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  • These sound amazing. I am going to have a go at these at tomorrow. Any tips on which flavour jam to use? My first instinct was Dark Cherry?....

    Posted by novicecook on 13th May 2011 at 10.32