※ Cupcake Day RSPCA (2)

Please excuse iPhone picture.
Today's recipe:

MUFFINS: Coconut and apricot with a cinnamon crust.

Cooking Time: 20 minutes
Makes: 12

INGREDIENTS
Melted butter, to grease
3 cups self-raising flour
1 cup dessicated coconut
1 1/2 brown sugar (for main mixture)
200g butter, melted
1/2 cup) milk
4 eggs, lightly whisked
4 1/2 tbs apricot conserve
2 tbs demarara sugar (to sprinkle on top)

1/4 tsp ground cinnamon
Ground cinnamon, extra, to dust
1 Tablespoon of vanilla extract

METHOD
Preheat oven to 180°C. Brush six 200ml-capacity muffin pans with melted butter to lightly grease.

Place the flour and caster sugar, coconut in a large bowl. Add the butter, milk and egg, and stir until well combined.

Spoon two-thirds of the mixture evenly among the prepared pans. Spoon 3 teaspoons of conserve into the centre of each pan. Top with the remaining muffin mixture and smooth the surface. Combine the demarara sugar and cinnamon in a small bowl. Sprinkle over the top of the mixture. Bake in oven for 20 minutes or until a skewer inserted into the centres comes out clean. Set aside in the pans for 15 minutes to cool slightly.

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