Preheat the oven to 350°F (180°C or 170°C for a fan oven).
Melt the butter. Set aside and allow to cool a bit.
Combine the flours, sugar, baking powder and salt in a large bowl.
Stir in the coconut and orange rind.
Beat egg in a small bowl, and then stir in the jam with a fork, breaking up lumps as much as possible. Add the milk, vanilla and melted butter and mix thoroughly.
Add the wet ingredients to the dry ingredients all at once and stir just to combine. The batter will be lumpy.
Divide batter between muffin cups lined with paper liners and bake for 15 to 20 minutes or until lightly browned and the tops spring back when touched lightly.
Serve warm. Store cooled leftovers in an airtight container. Re-warm before serving.