Cherry Jam and Coconut Muffins

Delicious coconut muffins with a surprise of cherry jam inside. Perfect with your morning cup of coffee.

Cherry Jam and Coconut Muffins
Serves: 12
  • 2 cups flour
  • 1 tablespoon baking powder
  • pinch salt
  • ½ cup dessicated coconut
  • 100 g melted butter
  • ¾ cup caster sugar
  • 2 eggs
  • 1 teaspoon coconut essence
  • 1 cup plain yoghurt
  • a dash of milk
  • 60 g cherry jam
  1. Preheat the oven to around 200°C.
  2. Mix together the dry ingredients, make a well and add melted butter, eggs (beaten slightly beforehand), essence, yoghurt.
  3. Fold together until the dry ingredients are moistened however don’t be tempted to over mix (or the muffins will come out tough). The mixture will be quite firm so add a dash of milk to thin slightly (about ¼ cup).
  4. In well-greased muffin tins add approximately ¾ tablespoon of mixture – enough to half fill the each muffin tin. Carefully dob a teaspoon of cherry in the centre of each, then top with another ¾ tablespoon of muffin mixture so that the filling is encased.
  5. Bake for 12-15 minutes until cooked and golden brown.

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John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
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