Turn this favourite Kiwi slice into a delicious muffin.

Ingredients

• 2 cups self raising flour
• ¼ cup caster sugar
• 2 eggs, eparated
• 1 teaspoon vanilla essence
• 1¼ cups milk
• 75 grams butter, melted and cooled
• ½ cup desiccated coconut
• ½ cup raspberry jam

Method

1. Preheat the oven to 190ºC and place the rack in the middle of the oven. Lightly grease 12 standard muffin tins.
2. Sift the flour and half the sugar into a bowl and make a well in the centre.
3. In a jug, beat together the egg yolks, vanilla essence and milk.
4. Pour into the well and stir gently with a holed spoon to make a smooth batter adding the butter towards the end. Divide evenly among the prepared muffin tins.
5. Place into the pre-heated oven for 8 minutes.
6. Working quickly while the muffins are in the oven, beat the egg whites until stiff. Gradually beat in the remaining sugar to make a glossy meringue. Fold in the coconut.
7. Remove the half-cooked muffins from the oven. Place a teaspoon of raspberry jam on top of each muffin, and top with a good spoonful of the coconut meringue.
8. Return to oven for a further 10-12 minutes or until the muffins are cooked and the meringue has browned. Cool in the tin for 5 minutes before serving.