Today I made the Cherry & Coconut Muffins instead of the Blue Cheese & Pear ones that I had mentioned yesterday. Sorry for the subsitution, but I discovered my pears had gone bad when I started to make them. But, no need to worry, we will tackle them another day.
The Cherry & Coconut proved to be a unique and quite tasty combination for the Coconut fan. I changed the recipe up a little by using a jar of maraschino cherries instead of dried cherries and fresh cherries. You could also substitute regular milk for the coconut milk and still get a great muffin. The recipe says to include a whole cherry with the stem on top of each muffin before baking. The thought of having a stem bake in my muffin just didn't seem appealing to me, so I removed the stems first before topping the muffins with cherries.
The Cherry & Coconut proved to be a unique and quite tasty combination for the Coconut fan. I changed the recipe up a little by using a jar of maraschino cherries instead of dried cherries and fresh cherries. You could also substitute regular milk for the coconut milk and still get a great muffin. The recipe says to include a whole cherry with the stem on top of each muffin before baking. The thought of having a stem bake in my muffin just didn't seem appealing to me, so I removed the stems first before topping the muffins with cherries.
Tomorrow's Muffin: Baby Shower Muffins
Cherry & Coconut Muffins
Ingredients:
oil or melted butter, for greasing (if using)
1/2 cup candied cherries (I used 1 small jar maraschino cherries and cut each cherry into halves)
2 cups all-purpose flour
1 tbsp baking powder
1/8 tsp salt
1/2 cup superfine sugar
1/2 cup dry, unsweetened coconut flakes
2 large eggs
1 cup coconut milk
6 tbsp canola oil
1 tsp vanilla extract
12 whole fresh cherries on their stalks (I removed the stalks)
Directions:
Preheat the oven to 400 degrees Farenheit. Grease a 12 cup muffin pan or line with 12 muffin pan liners.
Cut the candied cherries into small pieces.
Sift together the flour, salt, and baking powder in a large bowl. Stir in the sugar, coconut flakes, and chopped candied cherries.
Lightly beat the eggs in a large bowl, then beat in the coconut milk, vanilla extract and oil. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not overmix.
Spoon the batter into the prepared muffin pan. Top each muffin with a whole fresh cherry.
Bake in the preheated oven for 20 minutes, until well risen, golden brown, and firm to the touch. Let the muffins cool in the pan for 5 minutes,then serve warm or transfer to a wire rack to cool completely.
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