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

Line 2 x 12-hole mini muffin tins with paper cases.

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

Mix the yogurt, egg and sunflower oil together and add to the dry ingredients. Using a large metal spoon, stir the ingredients together until just combined. Divide among the cases.

Bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 6–8 minutes until the muffins are well risen and firm. Transfer to a wire rack.

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

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