Coconut Cherry Muffins (new & Improved)

Total Time: 42 mins Preparation Time: 20 mins Cook Time: 22 mins

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)

Recipe

• 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.).