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.
Kategorie: Kuchen
Quelle: myfoodbook.com.au
Ausrüstung
| Muffin pan | |
| Mixing bowl |
Zutaten
| Weizenmehl 405 | |
| Backpulver | |
| Zucker | |
| Kokosraspel | |
| Kirschen | |
| saure Sahne | |
| Eier | |
| Olivenöl | |
| Puderzucker |
Zubereitung
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
Nährwertangaben
| Serviergröße: | 201.4 |
| Brennwert: | 548.8 |
| Verhältnis: | 2.7 |
| Kohlenhydrate: | 70.1 |
| Fett: | 26.7 |
| Eiweiß: | 9.1 |
| gesättigte Fettsäuren: | 8.3 |
| Natrium: | 233.1 |
| Zucker: | 36.9 |