white chocolate coconut muffins

Makes 24

Preparation time 15 minutes

Cooking time 8 minutes

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 × 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.

For white chocolate strawberry muffins, chop 100 g (3½ oz) white chocolate and 100 g (3½ oz) dried strawberries into small pieces. Line a 12-hole muffin tin with small cupcake cases. Mix 225 g (7½ oz) self-raising flour and 1 teaspoon baking powder together in a bowl. Stir in 50 g (2 oz) caster sugar and the chopped ingredients. Mix 1 egg with 50 g (2 oz) melted lightly salted butter and 100 ml (3½ fl oz) milk. Add to the bowl and stir until only just mixed, adding a dash more milk if the mixture is dry. Divide among the cases and bake at 200°C (400°F), Gas Mark 6, for about 15 minutes until risen and pale golden. Serve dusted with icing sugar.