Mini cherry coconut muffins

Serves:

Ingredients

• 2 cups self raising flour
• 125g cold butter
• 1 cup pitted cherries
• 1 cup desiccated coconut
• 1 cup coconut milk (I actually used 1 sachet ayam coconut milk powder + 220ml cold water)
• 2 tbsp milk
• 1 egg

Method

Preheat oven to 220°C.

In a food processor, blitz the flour and the butter until it resembles breadcrumbs (about 30-60 seconds).

Pour the mixture into a large mixing bowl, add all other ingredients and then stir through with a spoon until combined.

Spoon into cupcake papers and fill them up about 3/4 to the top.

Place in oven on middle rack for 20 minutes or until cooked.

Related muffin recipes:

• Choc chip muffins
• Cinnamon muffins
• Quick muffins
• Invisible apple muffins
• Raspberry muffins
• Oat, date and honey muffins

Serving Suggestions

Note

• These freeze well in resealable bags.
• If you want to make these muffins a little more adult, drizzle with dark chocolate!
• I’m always on the look-out for lunch box fillers and these are just perfect.
• This recipe was created by Melissa Klemke for Kidspot, New Zealand’s best recipe finder