I was in the supermarket a few weeks ago when I stumbled across one of the holy grails of summer produce – fresh British cherries! I had to buy them immediately and, after ‘sampling’ quite a few of them, decided to bake these cherry, white chocolate and coconut muffins to make the most of them.
I adapted a recipe for coconut and raspberry muffins to make these, and they turned out wonderfully. They were a doddle to make, too. I like that there’s no butter in the recipe, but the texture is still lovely and rich thanks to the oil and coconut milk.
It would be really easy to change this recipe to suit whatever you have in – swap the cherries for raspberries, blackberries or strawberries, or change the white chocolate for milk or dark chocolate, or even (gasp) omit the coconut altogether.
I took these muffins into work and they seemed to go down a treat. I haven’t done nearly as much baking for work as I used to since I changed jobs, so it was nice to be able to take something in and have my colleagues enjoy it!
- 200g plain flour, sifted
- 2 tsp baking powder
- 150g caster sugar
- 0.5 tsp salt
- 50g dessicated coconut
- 100ml sunflower oil
- 1 egg, beaten
- 150ml coconut milk
- 100g fresh cherries, halved and stones removed
- 75g white chocolate, chopped
- Preheat the oven to 200C/gas 6. Line a 12-hole muffin with paper cases or squares of baking parchment.
- In a large bowl, combine the flour, baking powder, sugar, salt and coconut.
- In another bowl or jug, combine the oil, egg and coconut milk.
- Gradually stir the oil mixture into the flour mixture, being careful not to overmix.
- Fold in the cherries and white chocolate.
- Spoon the mixture into the muffin tin and bake for 20-25 minutes, until risen and golden.