Cherry-coconut muffins

Making muffins is such a good way to use up any fruit or sweet things you have lying around—and if you have too many cakes in the pantry already (guilty!) they freeze really well. I made these to use up the last of the buttermilk we bought for the buttermilk fried chicken and the mango coconut pancakes, and to offset our surplus of cherries. When I was trying to come up with another flavour that would sit well with cherries, Phil, lover of the Cherry Ripe bar, naturally suggested coconut. Why didn’t I think of that?

You should make these muffins if, like me, you bought a kilo of cherries at the markets last weekend and they are ripening faster than you can eat them.

Cherry-coconut muffins

2 1/4 cups plain flour

2 tsp baking powder

1/2 tsp bicarb soda

3/4 cup brown sugar

300 mL buttermilk (if you can’t find buttermilk, mix 150 mL milk with 150 mL plain yoghurt)

2 eggs

1 tsp vanilla extract

125g melted butter

30 mL Malibu (coconut rum)

1/4 cup dessicated coconut

200 g fresh cherries, halved and stoned (weigh them after you stone them)

Preheat the oven to 190°C and line a muffin tin with paper cases.

Sift the flour, baking powder and bicarb into a large bowl and mix in the brown sugar. Make a well in the centre.

In a separate bowl, whisk together the buttermilk, eggs, vanilla, melted butter and Malibu. Pour the egg mixture onto the dry ingredients and stir until just combined. Don’t over-mix: the batter doesn’t need to be smooth, and it will make your muffins tough.

Sprinkle over the coconut and cherries, and fold through gently. Spoon into the prepared muffin tin, filling each case about 2/3 full.

Bake in preheated oven for 20-25 minutes or until they test clean. Cool in the tin for 5 minutes before turning out onto a wire rack.

Enjoy warm on a summer afternoon, with some white wine, or dip in melted chocolate on a cool evening. Yum!


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One Response to “Cherry-coconut muffins”

  1. votedwithourforks Says:

    Guitly as charged! Somehow two kilos of cherries looked like too good an offer to pass up. I used my cherries in a cherry clafoutis, recipe courtesy of River Cottage Everyday, basically you make an eggy batter 3 eggs, 100gms castor sugar, 50gms plain flour, 250 gms of full cream milk. Beat it all up and pour over the cherries which have been placed in the bottom of a buttered dish. Bake at 180 for about 40 minutes (golden brown and bubbling).

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