Baking muffins is my all-time favorite thing to do. When I first started baking (in the good old high school years) muffins were for dessert every other day. I just love the cute little muffin top and the soft inside. These little fellas are topped with my homemade apricot jam and shredded coconut. Because they just make a great couple. I absolutely love pairing coconut and apricot. However, you can use any other jam and they will still taste delicious.
100g chocolate, melted
300g all-purpose flour
2 tea spoons bicarbonate of soda
½ tea spoon baking powder
A pinch of salt
150g butter, soften
3 table spoons apricot jam
2 table spoons shredded coconut
First combine the flour, salt, soda and baking powder. In a separate bowl mix the sugar and eggs, add the butter and milk. Now pour the mixture to the dry one and mix well. Finally add the melted chocolate. Pour into a greased muffin tin and bake for 25 minutes on 180°C. When baked set aside for a minute or two and brush the muffin tops with apricot jam and sprinkle with some shredded coconut.