Cherry, Sour Cream and Coconut Muffins
These muffins combine a light crispy exterior with the slightly tart juiciness of the cherries. They are kept super moist thanks to the addition of shredded coconut and coconut oil.
Category: Cake
Source: myfoodbook.com.au
Equipment
| Muffin pan | |
| Mixing bowl |
Ingredients
| Flour | |
| Baking powder | |
| Sugar | |
| Shredded coconut | |
| Cherries | |
| Sour cream | |
| Eggs | |
| Olive oil | |
| Icing sugar |
Instructions
Preheat oven to 180°C (160°C fan forced). Grease a muffin pan with cooking spray oil
Sift flour and baking powder into a large bowl. Stir in sugar and coconut. Stir through the frozen cherries. Make a well in the centre.
In another bowl, whisk sour cream, eggs and oil until smooth. Add mixture to dry ingredients and using a large metal spoon, gently stir until just combined
Spoon mixture into prepared pan. Bake for 30-35 minutes until golden and cooked through when tested with a skewer. Cool in pan for 10 minutes
Ease muffins from the pan (you may need to run a blunt knife around the edges) onto a cooling rack. Dust with icing sugar and serve
Nutrition
| Serving size: | 201.4 |
| Energy: | 548.8 |
| Ratio: | 2.7 |
| Carbohydrate: | 70.1 |
| Fat: | 26.7 |
| Protein: | 9.1 |
| Saturated fat: | 8.3 |
| Sodium: | 233.1 |
| Sugar: | 36.9 |