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Coconut Muffins

 

Coconut Muffins


You will need ,,,

  • 425g can apricot halves

  • 2½ cups (335g) self-raising flour

  • 2/3 cup (160ml) buttermilk

  • ½ cup (125ml) vegetable oil

  • 1/3 cup (110g) apricot jam

  • Coconut topping

  • ¼ cup (35g) plain flour

  • 1 tablespoon caster sugar

  • 1/3 cup (25g) shredded coconut

  • 30g butter 

How to make Coconut Muffins:

  1. Preheat oven to moderate (180°C/160°C fan-forced). Grease 12-hole (1/3-cup/80ml) muffin pan.

  2. Drain apricots, discard syrup; chop apricots coarsely.

  3. Make coconut topping.

  4. Combine flour and sugar in large bowl; use a fork to stir in apricot, then combined egg, buttermilk, oil and jam. Mixture should look lumpy, do not over-mix.

  5. Divide mixture among pan holes; sprinkle coconut topping over each muffin mixture. Bake, uncovered, about 25 minutes. Stand muffins in pan 5 minutes; turn, top-side up, onto wire rack to cool.

  6. Coconut topping combine flour, sugar and coconut in small bowl; use fingers to rub butter into flour mixture.

Serve 12 Per serving 14.1g fat; 1346KJ (322 cal)

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