Cherry and Coconut Muffins
- 225g butter, room temperature, plus extra for greasing
- 200g brown sugar
- 6 large (60g each) eggs
- 300g wholemeal flour
- 50g desiccated coconut
- ½ tsp bicarbonate of soda
- 250g The Culture Co. Natural Kefir
- 415g tin black cherries, drained (syrup discarded)
- Muesli, to sprinkle
Preheat oven to 180ºC (160ºC fan forced).
Lightly grease 2 x jumbo muffin tins (6 holes each) or 2 x regular muffin tins (24 holes each).
Use a stand mixer or handheld beater to beat butter and brown sugar together until pale and fluffy.
Mix together flour, coconut and bicarbonate of soda.
Add the eggs, one at a time, whisking each one in with a tablespoon of the flour mixture. Use a spatula to fold in the remaining flour mixture, then fold in the kefir until just combined. Very gently fold through the cherries.
Divide the mixture evenly between prepared muffin tin holes then sprinkle each with muesli (about 1 tbsp each for jumbo tins or 2 tsp each for regular). Bake for 20-25mins until golden in colour and a skewer inserted into the middle of a muffin comes out clean.
Allow muffins to cool completely in tin before removing.