Apricot and Coconut Muffins

A yummy muffin everyone is sure to love.
By shonelrick


  • 425 g Apricot, coarsely chopped, drained, halved, canned
  • 2.3 cups Self Raising Flour
  • 0.8 cups Brown Sugar, firmly packed
  • 1 egg
  • 0.7 cups Buttermilk
  • 0.5 cups Vegetable Oil
  • 0.3 cups Apricot Jam
  • 0.3 cups Flour
  • 1 Tbs Caster Sugar
  • 0.3 cups Coconut, shredded
  • 30 g Butter


  1. Preheat oven to 180C. Grease a 12 hole muffin pan.
  2. Combine flour and sugar in a large bowl.
  3. Use a fork to stir in apricot, and then combined egg, buttermilk, oil, and jam.
  4. Mixture should look lumpy. Do not over-mix.
  5. Divide mixture into muffin tray.
  6. Topping: Combine flour, sugar and coconut in a small bowl. Use fingers to rub butter into flour mixture.
  7. Sprinkle topping over each muffin.
  8. Bake, uncovered, approximately 25 minutes.
  9. Stand for 5 minutes, then place top-side up on a wire rack to cool.

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