Maggie Beer

Raspberry, Pomegranate and Coconut Muffins

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Step 1: Preheat a fan forced oven to 180C.

Step 2: Line 6 muffin tins with baking paper, grease with cooking oil and set aside.

Step 3: Note: If you would like to make into a loaf, grease and line a 22cm x 9cm tin.

Step 4: Place the flour, sugar, desiccated and shaved coconut into a large mixing bowl, combine well and set aside.

Step 5: In another mixing bowl, place the grapeseed oil, milk and egg, then whisk together well.

Step 6: Pour the wet mixture into the dry mixture and gently stir together until they start to come together. Spoon in the jam and gently swirl through the mixture, being careful not to overwork the batter.

Step 7: Evenly divide the batter between the 6 muffin tins, sprinkle over the shaved coconut and place into the preheated to bake for 35 minutes.

Tip: If you're cooking in a cake tin, it will require an extended cooking time of approximately 40-45 minutes. Check the muffins/cake are cooked by inserting a skewer into the centre. If the skewer comes out clean, they are cooked and can be removed from the oven. If the skewer comes out dirty, they will need an extra few minutes.

Step 8: Remove from the oven, place on a wire rack and allow to cool to room temperature.

Step 9: Serve with an extra dollop of Raspberry & Pomegranate Jam and mascarpone (optional).

Step 10: Try our range of quality jams, made from traditional recipes.


  1. 1/2 cup caster sugar
  2. 1/4 cup shaved coconut
  3. 1/2 cup grapeseed oil
  4. 1 cup full cream milk (or coconut milk)
  5. 200g mascarpone (optional)

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