They are inspired by the sponge cake topped with jam and coconut that they used to serve up for school pudding back in the '70's...a modern, lower fat twist on a real retro dessert.
Here's the recipe:
150g Self Raising Flour
1/2 teaspn Bicarb of Soda
80g Unrefined Caster Sugar
60g Melted Butter
1 Free Range Egg
5 tblspns Rachel's Organic Coconut Yogurt
1 tblspn Orange Juice
Mix all your dry ingredients in a bowl. Mix all your wet ingredients together. Quickly and gently combine your wet and dry ingredients and spoon into muffin cases. Cook for 15 minutes at GM5.
When cool, spread with no-bits strawberry jam and sprinkle with dessicated coconut.