Cherry Lemon and Coconut Muffins

My Favourite Muffins

Cherry Lemon and Coconut Muffins myfavouritepastime.comLemon, coconut and glacé cherries are an excellent combination. The muffins were also glazed with hot lemon syrup. I think this is what I loved most about them. I hope you had an excellent weekend. Wish you a great week, ahead!

Cherry Lemon and Coconut Muffins myfavouritepastime.com

Sift Flour_9342Sift the  flour, baking powder and baking soda (bicarbonate of soda) into a bowl. Make a well in the centre.

Cherry Lemon and Coconut Muffins myfavouritepastime.comIn another  bowl, whisk together sugar, eggs, yoghurt, melted butter and lemon zest (rind)

Cherry Lemon and Coconut Muffins myfavouritepastime.comuntil well blended.

Cherry Lemon and Coconut Muffins myfavouritepastime.comAdd the whisked mixture to the sifted flour. Stir gently until just combined.Do not over mix.

Cherry Lemon and Coconut Muffins myfavouritepastime.com Fold in cherries and coconut.

Cherry Lemon and Coconut Muffins myfavouritepastime.comSpoon mixture evenly, into prepared muffin tins (pans).

Cherry Lemon and Coconut Muffins myfavouritepastime.comBake at 375°F (190°C) for 20-25 minutes or until golden and a toothpick inserted in the centre comes out clean. Stand for 5 minutes, then transfer onto a wire rack to cool slightly.

Cherry Lemon and Coconut Muffins myfavouritepastime.com Brush the hot lemon syrup over warm muffins.

Cherry Lemon and Coconut Muffins myfavouritepastime.comThey tasted awesome

Cherry Lemon and Coconut Muffins myfavouritepastime.com

Cherry Lemon and Coconut Muffins

Preparation time: 20 minutes; Baking Time:: 20-25 minutes; Makes: 19 Medium muffins or 12 extra large or 24 small muffins

Ingredients

  • 375g (3 cups, 10½oz) all-purpose (plain) flour
  • 15ml (1 tablespoon) baking powder
  • 2½ml (½ teaspoon) baking soda (bicarbonate of soda)
  • 250g (1 cup, 9oz) sugar
  • 2 eggs
  • 400ml (1⅔ cups, 13fl oz) plain whole milk yoghurt
  • 125 g (½ cup, 1 stick + 1tablespoon) butter, melted
  •  grated zest (rind) from 1 lemon
  • 1 cup chopped glacé cherries
  • ½ cup shredded coconut
  • 50g (3 tablespoons, 2oz) sugar, extra
  • 45ml (3 tablespoons) freshly squeezed lemon juice

Instructions

  1. Preheat oven to 375°F (190°C) or 350ºF (180ºC) convectional. Line  2 medium, 12-hole, muffin tins (pans) with  muffin cases.
  2. Sift flour, baking powder and baking soda (bicarbonate of soda into a bowl. Make a well in the centre.
  3. In another bowl, whisk together sugar, eggs, yoghurt, melted butter and lemon zest (rind) until well blended. Add the whisked mixture to the sifted flour. Stir gently until just combined. Do not over mix. Fold in cherries and coconut.
  4. Spoon mixture evenly, into prepared muffin tins (pans). Bake at 375°F (190°C) for 20-25 minutes or until golden and a toothpick inserted in the centre comes out clean. Stand for 5 minutes, then transfer onto a wire rack to cool slightly.
  5. Lemon Syrup: In a small saucepan, heat the extra sugar and lemon juice over medium heat, stirring, until sugar is dissolved, Bring to the boil and remove from the heat.. Brush the hot  lemon syrup over warm muffins.
  6. For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need.

Point to Note

  1. Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the muffins  at 350°F (180°C) convectional for 25 minutes

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4 thoughts on “Cherry Lemon and Coconut Muffins

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