• 150 g (5 oz) self-raising flour
  • ½ teaspoon bicarbonate of soda
  • 75 g (3 oz) golden caster sugar
  • 50 g (2 oz) sweetened tenderized shredded coconut
  • 50 g (2 oz) white chocolate chips
  • 150 ml (¼ pint) vanilla-flavoured yogurt
  • 1 egg
  • 4 tablespoons sunflower oil
  • 3 tablespoons strawberry jam
  • 3 tablespoons sweetened tenderized shredded coconut

Sift the flour and bicarbonate of soda into a bowl. Add the sugar, coconut and white chocolate chips.

Mix the yogurt, egg and sunflower oil together in a jug, using a fork. Pour the wet ingredients into the dry and gently mix everything together.

Line 24 mini muffin tins with paper mini muffin cases. Spoon the mixture into the muffin cases and bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 6–8 minutes until the muffins are well risen and firm.

Brush over the strawberry jam while the muffins are still warm, and sprinkle over the coconut.

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