Easter Choc-Coconut Jam Muffins
A community recipe by LaurenRoseNot tested or verified by Nigella.com
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Preheat oven to 160 C. In a bowl combine all wet ingredients and whisk to combine. In a separate bowl, combine dry ingredients and mix. Add wet ingredients to dry ingredients and stir to combine without overworking the mixture. In greased/lined muffin tin place a good spoonful of the muffin mixture. Create (using the tip of the spoon) a small well in the centre. Dollop a good spoonful of preserves in to this well, then cover with remaining muffin mixture. Bake in oven for 30-35 minutes or until muffins are firm, yet springy, to touch. Serve with ice cream or (my personal favourite) a good dollop of fresh cream. I prefer them warmed, but just as nice served cold.
Introduction
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??!!
Ingredients
Serves: 12
For the Dry Ingredients
- 2½ cups self-rising 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
- preserves
Method
Easter Choc-Coconut Jam Muffins is a community recipe submitted by LaurenRose and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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What 1 Other has said
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Posted by novicecook on 13th May 2011
Show more commentsThese 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?....