Blackberry Coconut Muffins Recipe

• 2 c. flour
• 1 c. sugar
• 1 tsp baking soda
• 1/4 tsp salt Grated zest of 1 orange
• 1/2 c. currants
• 1 c. buttermilk
• 1/2 c. oil
• 1 x egg
• 1/3 c. Blackberry preserves
• 1 c. flaked sweetened coconut

1. Combine flour, sugar, baking soda, salt, zest and currants in bowl.
2. Whisk together buttermilk, oil and egg in small bowl.
3. Add in to dry ingredients.
4. Stir just till combined.
5. Let batter rest 15 min.
6. Divide among 12 paper-lined muffin c.. Place 1/2 tsp.
7. preserves in center of each muffin.
8. Use spoon to push down into centers.
9. Spread scant 1 tsp.
10. preserves over each muffin.
11. Sprinkle with coconut, dividing proportionately.
12. Bake at 375 degrees till toothpick inserted in center comes out clean, about 20 min.
13. Cold on rack 15 min before serving.
14. (Can be made ahead and kept at room temperature two days or possibly frzn up to one month in airtight plastic bag.
15. Let come to room temperature before reheating.
16. Reheat in 300 degree oven 10 to 12 min or possibly in microwave till just hot.)
17. This recipe yields 12 muffins.
18. NOTES :

flour, sugar, baking soda, salt, currants, buttermilk, oil, egg, blackberry preserves, coconut

Taken from cookeatshare.com/recipes/blackberry-coconut-muffins-86340 (may not work)