Morello Cherry Coconut Muffins

Serves 12 people

15mins Prep

12-15mins 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

Baking

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