Easter Choc-Coconut Jam Muffins

A community recipe by LaurenRose

Not tested or verified by Nigella.com

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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.

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.

Tell us what you think

What 1 Other has said

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

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