Thursday, 10 September 2015

Coconut jam muffins




Coconut jam muffins
INGREDIENTS
250 ml (140 g) Snowflake nutty wheat
250 ml (140 g) Snowflake cake wheat flour...
15 ml Snowflake baking powder
125 g cold butter or margarine
125 ml (105 g) castor sugar
250 ml (150 g) sultanas
250 ml (80 g) desiccated coconut

2 extra-large eggs
300 ml milk
about 80 ml smooth apricot jam
METHOD
1. Sift flours and baking powder together. Add bran left behind in sieve. Rub in butter with fingertips until mixture resembles fine breadcrumbs.
2. Add castor sugar, sultanas and coconut.
3. Whisk eggs and milk together. Add to dry ingredients and mix lightly until just combined. Do not over-mix
4. Spoon mixture into greased muffin pans, filling each about half full. Spoon about one teaspoonful of jam on top and cover with more mixture until muffin pans are two-thirds full.
5. Bake in a preheated oven at 180 °C for 15 – 20 minutes, or until golden brown. Turn out onto a wire rack to cool.

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