Monday, November 08, 2004
Cherry and Coconut Muffins
Ingredients (makes 8 large muffins)
4 oz Butter
4 oz Sugar
3 oz Self Raising Flour
3 oz Dessicated Coconut
1 Teaspoon Baking Powder
2 Eggs
2 Tablespoons of Milk
4 oz Glace Cherries (chopped)
Method
Preheat the oven to Gas Mark 4 (180 Degrees C). Line muffin tin with eight paper cups.
Cream the butter and sugar until pale and fluffy. Add the eggs and milk to the mixture. Fold in the coconut, baking powder and flour. Add half the cherries to the mixture and spoon into eight muffin cups. Sprinkle the rest of the cherries on top of the mixture. Bake in the oven for 20 - 25 minutes or until the muffins have risen and are golden brown. Cool on a baking rack before eating.
4 oz Butter
4 oz Sugar
3 oz Self Raising Flour
3 oz Dessicated Coconut
1 Teaspoon Baking Powder
2 Eggs
2 Tablespoons of Milk
4 oz Glace Cherries (chopped)
Method
Preheat the oven to Gas Mark 4 (180 Degrees C). Line muffin tin with eight paper cups.
Cream the butter and sugar until pale and fluffy. Add the eggs and milk to the mixture. Fold in the coconut, baking powder and flour. Add half the cherries to the mixture and spoon into eight muffin cups. Sprinkle the rest of the cherries on top of the mixture. Bake in the oven for 20 - 25 minutes or until the muffins have risen and are golden brown. Cool on a baking rack before eating.
Labels: Recipe
