Killer Recipe: Jam Donut Muffins

First, thanks to Nigella, then my friend's flatmate Jen for passing on this recipe. After visiting Brisbane recently I was reminded of this very tasty treat and thought it time to get it all typed down properly.

JAM DONUT MUFFINS - LAURA'S WAY
Makes 6 (I would probably double this recipe, to be honest!)

2 cups plain flour (I try to use organic)
1/2 cup shredded coconut
4 tsp baking powder
2/3 cup caster sugar, plus extra for sprinkling
A few shakes of cinnamon
1tsp Ovvio Vanilla Bean Powder (this stuff is amazing, look it up!)
1 cup milk
1/3 cup oil (I say use coconut oil if you have any, it really adds to the flavour)
1 egg
1 tsp vanilla extract
2 tbs jam (I use IXL Raspberry, mainly because the jelly-like consistency stops the muffins from 'bursting' as they cook)
100g unsalted butter, melted, for brushing

 METHOD
- Preheat oven to 190°C and line a six-hole large muffin pan. T
- Sift the flour and baking powder into a bowl.
- Stir in the sugar, coconut and vanilla bean powder and set aside.
- In a small bowl, whisk the milk, oil, egg and vanilla extract until well combined.
- Add the wet ingredients to the dry ones. Mix until combined, but don’t overmix.
- Fill each of the cases about 1/3 full.
- Carefully add about a teaspoon of jam on top of the mixture in each case. Then carefully cover until the cases are almost full.
- Bake for 20-25 minutes, until the cakes are golden on top and spring back when you touch them.
- Remove from oven and let cool slightly.  Remove muffins from the tin.
- Put some caster sugar and a few shakes of cinnamon in a shallow bowl.
- Brush the tops of the muffins with melted butter and then press them into the caster sugar mix

Enjoy!