Raspberry Coconut Muffins (12 servings) 2 cups all-purpose flour 1 cup sugar 1 large egg 1/3 cup raspberry preserves 1 cup flaked sweetened coconut 1 teaspoon baking soda 1/4 teaspoon salt grated zest of 1 orange 1/2 cup currants 1 cup buttermilk 1/2 cup canola or vegetable oil Sift together the flour, sugar, baking soda, salt, zest and currants in bowl. In another bowl, whisk together the buttermilk, oil and egg. Add the wet ingredients to the dry and well. Let batter rest 15 minutes. Divide among 12 paper-lined muffin cups. Place 1/2 teaspoon preserves in center of each muffin. Use spoon to push down into centers. Spread scant 1 teaspoon preserves over each muffin. Sprinkle with coconut, dividing evenly. Bake at 375 degrees until toothpick inserted in center comes out clean, about 20 minutes. Coconut muffins with a raspberry jam surprise in the middle. My kids are crazy about them. Mr Breakfast would like to thank susan for this recipe. Recipe number 303. Submitted 6/26/2002.