Coconut Cherry Muffins (New & Improved) |
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Prep Time: 20 Minutes Cook Time: 22 Minutes |
Ready In: 42 Minutes Servings: 6 |
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Although in essence the recipe is pretty similar, tweaks here and there have raised this muffin's game. Ingredients:
1 cup flour (125g) |
1 1/3 teaspoons baking powder |
1/4 teaspoon salt |
1/2 cup caster sugar (110mls/100g) |
1/2 cup sweetened coconut |
1 tablespoon coconut milk powder |
1/2 cup milk (room temp) |
1/2 teaspoon vanilla extract |
1/2 teaspoon coconut extract |
1/4 teaspoon almond extract |
2 tablespoons unsalted butter (melted) |
2 tablespoons sweet almond oil (can use canola or rapeseed) |
1/2 egg (30mls) |
1/3 cup glace cherries (chopped) |
2 tablespoons sweetened coconut (topping) |
Directions:
1. Preheat oven to 180C/375F/gas4, lightly grease rims of muffin tin and line with 6 paper cases.
2. Chop cherries into pieces and set aside.
3. Into a large mixing bowl sift flour, baking powder, and salt. Sift coconut milk powder in, mix through and follow with sugar, mix again.
4. Sprinkle in approx 1/4 cup of the sweetened coconut, distribute through then make a well in the centre.
5. In a microwave safe measuring jug, gently heat butter until melted. Add oil, milk and extracts. Stir to combine.
6. In a small dish lightly whisk egg. Remove 2 tablespoons and whisk into milk etc .
7. Pour contents of jug into dry ingredients and fold together with a light hand.
8. As batter starts to come together fold in remaining 1/4 cup coconut and cherries.
9. Spoon batter into muffin cups filling 3/4 full and sprinkle tops with remaining 2 tablespoons of sweetened coconut.
10. Bake in the centre of oven for 20-22 minutes.
11. 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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