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Cherry and Coconut Muffins

Makes 24 normal muffins or 12 large

Ingredients

  • 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

Directions

STEP 1
Preheat oven to 180ºC (160ºC fan forced).

STEP 2
Lightly grease 2 x jumbo muffin tins (6 holes each) or 2 x regular muffin tins (24 holes each).

STEP 3
Use a stand mixer or handheld beater to beat butter and brown sugar together until pale and fluffy.

STEP 4
Mix together flour, coconut and bicarbonate of soda.

STEP 5
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.

STEP 6
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.

STEP 7
Allow muffins to cool completely in tin before removing.

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