Raspberry Coconut Muffins
Raspberry Coconut Muffins
Rating: (1 rated)
Recipe Yield: Total time: 30 minutes plus 30 minutes standing | Makes 12 muffins
2 cups flour 1 cup sugar 1 teaspoon baking soda 1/4 teaspoon salt Grated zest of 1 orange 1/2 cup currants 1 cup buttermilk 1/2 cup oil 1 egg 1/3 cup raspberry preserves 1 cup flaked sweetened coconut

Step 1 Combine flour, sugar, baking soda, salt, zest and currants in bowl.

Step 2 Whisk together buttermilk, oil and egg in small bowl. Add to dry ingredients. Stir just until combined. Let batter rest 15 minutes. Divide among 12 paper-lined muffin cups.

Step 3Place 1/2 teaspoon preserves in center of each muffin. Use spoon to push down into centers. Spread scant 1 teaspoon preserves over each muffin. Sprinkle with coconut, dividing evenly.

Step 4Bake at 375 degrees until toothpick inserted in center comes out clean, about 20 minutes. Cool on rack 15 minutes before serving. (Can be made ahead and kept at room temperature two days or frozen up to one month in airtight plastic bag. Let come to room temperature before reheating. Reheat in 300-degree oven 10 to 12 minutes or in microwave until just warm.)

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