- 2 cups Cake flour (all purpose flour)
- 3 slightly heaped Baking powder
- 1 1/2 cups White sugar
- Pinch Salt
- 2 cups Coconut, dessiccated
- 2 extra-large Eggs
- 1 1/2 cups Milk
- 1/2 cup Sunflower oil
- 12 teaspoons Jam (any kind - I used apricot jam)
Preheat oven to 180 oC. Mix the flour, baking powder, salt, sugar and coconut in a big mixing bowl. With a fork, beat the eggs, milk and oil together. With a fork, lightly mix the wet ingredients with dry ingredients - make sure you don’t over-mix it.
In 12 muffin pan (I always use cupcake wrappers), spoon 1 heaped tablespoon mixture into each hole. Top with 1 teaspoon of jam. Add more mixture to fill muffin hole. Bake for 20 minutes.
Test with skewer to see if it’s baked. Let it cool in pan for 5 minutes. Carefully lift out of muffin pan and cool on wire rack. Once muffins has cooled down, lay paper towel on base of airtight container, place muffins in, lay another paper towel and close. You can also freeze it and let it defrost. Delicious.
Note: If you know 'hertzog cookies', this has a similar taste.