Morello Cherry Coconut Muffins
Serves 12 people
15 min prep
12-15 min cook
Nothing beats a generous dollop of our Morello Cherries Fruit Preserve encased in a delicious coconut muffin. This recipe is perfect for when you want to make muffins a little bit fancy!
By Julie Legg
Ingredients
- 2 cups Flour
- 4 tsp Baking powder
- pinch Salt
- 1/2 cup Desiccated coconut
- 3/4 cup Caster sugar
- 100g, melted Butter
- 2 Eggs
- 1 tsp Coconut Essence
- 1 cup Vanilla Yoghurt
- a dash Milk
- 60 g Barker's Morello Cherry Fruit Preserve
Method
- Preheat oven to 200°C.
- Mix together dry ingredients, make a well and add melted butter, eggs (beaten slightly beforehand), essence, yoghurt.
- Fold together until the dry ingredients are moistened however don’t be tempted to over mix (or the muffins will come out tough). The mixture will be quite firm so add a dash of milk to thin slightly (1/4 cup is ample).
- In well-greased muffin tins add approximately one tablespoon of mixture – enough to half fill the each muffin tin.
- Carefully dob a teaspoon of Morello Cherry fruit preserve in the centre of each, then top with another tablespoon of muffin mixture so that the filling is encased.
- Bake for 12-15 minutes until cooked and golden brown
This Recipe Uses
Morello Cherry Fruit Preserve 350g
$6.49
350g
