Lamington muffins

Ingredients

160 g	Unsalted butter, at room temperature
75 g	Unsalted butter, extra, melted
¾ cup	Caster sugar
¾ cup	Milk
¾ cup	Cocoa powder
3 cups	Icing sugar, sifted
2 ½ tsp	Baking powder, sifted
40 ml	Buttermilk
1 cup	Water, boiling
3 cups	Desiccated coconut (Main)
2	Eggs
¼ cup	Raspberry jam
3 cups	Plain flour, sifted (Main)
1 tsp	Vanilla extract

Directions

1. Preheat oven to 180degC. Place the butter, sugar and vanilla in an electric mixer and beat for 8-10 minutes or until pale and creamy.
2. Gradually add the eggs and beat until well combined. Add the flour, baking powder, milk, and buttermilk and beat until just combined.
3. Spoon 2/3 of the mixture into 12 x ½ cup-capacity lightly greased tins and make a hole in the centre.
4. Divide the jam between the muffins and top with the remaining mixture. Bake for 20-22 minutes or until cooked when tested with a skewer.
5. Cool on a wire rack. Mix to combine the icing sugar, cocoa, water and melted butter.
6. Toss the muffins in the cocoa mixture and roll in coconut. Allow to set.

Tips and tricks You could fill the lamington muffins with your favourite jam or even choc-hazelnut spread or store-bought caramel filling.

Makes 12

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