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20 min
NZ Herald
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 |
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Directions
- 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.
- Gradually add the eggs and beat until well combined. Add the flour, baking powder, milk, and buttermilk and beat until just combined.
- Spoon 2/3 of the mixture into 12 x ½ cup-capacity lightly greased tins and make a hole in the centre.
- 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.
- Cool on a wire rack. Mix to combine the icing sugar, cocoa, water and melted butter.
- 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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