Coconut Cherry Muffins (New & Improved)

• 1 cup flour (125g)
• 1 13 teaspoons baking powder
• 14 teaspoon salt
• 12 cup caster sugar (110mls/100g)
• 12 cup sweetened coconut
• 1 tablespoon coconut milk powder
• 12 cup milk (room temp)
• 12 teaspoon vanilla extract
• 12 teaspoon coconut extract
• 14 teaspoon almond extract
• 2 tablespoons unsalted butter (melted)
• 2 tablespoons sweet almond oil (can use canola or rapeseed)
• 12 egg (30mls)
• 13 cup glace cherries (chopped)
• 2 tablespoons sweetened coconut (topping)

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.
4. Sift coconut milk powder in, mix through and follow with sugar, mix again.
5. Sprinkle in approx 1/4 cup of the sweetened coconut, distribute through then make a well in the centre.
6. In a microwave safe measuring jug, gently heat butter until melted.
7. Add oil, milk and extracts.
8. Stir to combine.
9. In a small dish lightly whisk egg.
10. Remove 2 tablespoons and whisk into milk etc .
11. Pour contents of jug into dry ingredients and fold together with a light hand.
12. As batter starts to come together fold in remaining 1/4 cup coconut and cherries.
13. Spoon batter into muffin cups filling 3/4 full and sprinkle tops with remaining 2 tablespoons of sweetened coconut.
14. Bake in the centre of oven for 20-22 minutes.
15. 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.
16. ).

flour, baking powder, salt, caster sugar, coconut, coconut milk, milk, vanilla, coconut, almond, unsalted butter, sweet almond oil, egg, glace cherries, coconut

Taken from www.food.com/recipe/coconut-cherry-muffins-new-improved-365581 (may not work)