Coconut Cherry Muffins (New & Improved)

"On recently receiving a great review on a recipe I posted some time ago it reminded me of the changes I've since made. Although in essence the recipe is pretty similar, tweaks here and there have raised this muffin's game!"
 
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photo by a food.com user photo by a food.com user
Ready In:
42mins
Ingredients:
15
Yields:
6 muffins
Serves:
6
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ingredients

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directions

  • Preheat oven to 180C/375F/gas4, lightly grease rims of muffin tin and line with 6 paper cases.
  • Chop cherries into pieces and set aside.
  • Into a large mixing bowl sift flour, baking powder, and salt. Sift coconut milk powder in, mix through and follow with sugar, mix again.
  • Sprinkle in approx 1/4 cup of the sweetened coconut, distribute through then make a well in the centre.
  • In a microwave safe measuring jug, gently heat butter until melted. Add oil, milk and extracts. Stir to combine.
  • In a small dish lightly whisk egg. Remove 2 tablespoons and whisk into milk etc .
  • Pour contents of jug into dry ingredients and fold together with a light hand.
  • As batter starts to come together fold in remaining 1/4 cup coconut and cherries.
  • Spoon batter into muffin cups filling 3/4 full and sprinkle tops with remaining 2 tablespoons of sweetened coconut.
  • Bake in the centre of oven for 20-22 minutes.
  • NB If you like your muffins large, fill just 5 muffin cups and bake for 25-28 minutes (This recipe also works equally well if doubled.).

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