I wanted to make a coconut muffin that was not dry but had a lovely but delicate coconut taste.
I remember going out with a friend for coffee and she chose a coconut and cherry muffin and nearly choked on it!!! So I wanted something that wasn't dry and didn't need a pint of water to go alongside eating it!!!!
Start by preheating the oven to 180 degrees centigrade (160 fan) then place 12 muffin liners in a muffin tin.
Place the butter and sugar into the bowl of a stand mixer and beat until light and fluffy.
Add the eggs one at a time and mix between each egg.
Add the coconut milk and mix again.
Weigh the flour and dessicated coconut into a medium sized bowl and add the glacé cherries and mix to coat the cherries.
Add the flour, coconut and cherries to the cake batter and mix until combined.
Divide the cake mixture equally between the muffin liners.
Bake for 30 minutes or until a skewer comes out cleanly.
Leave to cool on a cooling rack.
Coconut & Cherry Muffins
Sarah's servings: 12
Sarah's skill: Easy
Baking time: 30 minutes
Ingredients:
200g Soft Unsalted Butter
175g Caster Sugar
4 Large Eggs
200ml Full Fat Coconut Milk
250g Self Raising Flour
75g Dessicated Coconut
100g Glacé Cherries (halved)
Method:
Preheat the oven to 180 degrees centigrade (160 fan).
Place 12 muffin liners in a muffin tin.
Place the butter and sugar into the bowl of a stand mixer and beat until light and fluffy.
Add the eggs one at a time and mix between each egg.
Add the coconut milk and mix again.
Weigh the flour and dessicated coconut into a medium sized bowl and add the glacé cherries and mix to coat the cherries.
Add the flour, coconut and cherries to the cake batter and mix until combined.
Divide the cake mixture equally between the muffin liners.
Bake for 30 minutes or until a skewer comes out cleanly.
Leave to cool on a cooling rack.
Equipment Used
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