Cherry, Lemon & Coconut Muffins

I saw a lovely recipe on My Favourite Pastime for a muffin with glace cherries, lemon and coconut.  They looked great and I love all those ingredients, so I decided I should make them and see how they turn out.

Muffins are so easy to make, just mix the dry ingredients in one bowl, the wet ingredients in another and then mix them together and that is it.

With these those there is the addition of a lemon syrup to be brushed over the tops when the muffins come out of the oven, while they are still warm.

Depending on the size of muffins made this recipe will make between 12 and 18.  I used rather large papers to line the muffin tin, so I got 12 there and with the left over batter I filled too cardboard cups to make a couple of even larger ones.

If using the usual muffin papers and filling to two thirds full you will easily get 18.

I am very pleased with how mine turned out.  As they baked I noticed that the cherry on top, of some, had been swallowed up by the batter, so I quickly placed another half cherry on those.

I must say they look very good and taste great too, with the lemon flavour from the zest and syrup and then coconut and cherry too.  What could be nicer?

Ingredients:

• 375g plain flour
• 12g/1 tbsp baking powder
• 2g/1/2 tsp baking soda
• 250g caster sugar
• 400ml plain yoghurt
• 125g unsalted butter, melted
• 2 medium eggs(large in USA)
• zest of one lemon
• 50g dessicated coconut
• 200g glace cherries, halved
• 50g extra sugar
• 3 tbsp lemon juice

Method:

1. Preheat the oven to 200C/180C Fan/400F
2. Line a muffin tin with paper cases
3. In a large bowl mix the flour, baking powder, baking soda, caster sugar and coconut together.
4. Make a well in the centre and set aside.
5. In another bowl mix the yoghurt, eggs, butter and lemon zest until all combined.
6. Add the halved cherries, keeping some aside to pop on top,  and mix until combined.
7. Pour the wet mixture into the dry ingredients and mix until just combined.
8. Spoon the batter into the paper cases.  If 2 thirds full you should get about 18.  More mixture in each case will mean fewer muffins.
9. Place half a cherry on top of each one.
10. Bake in the oven for 25 minutes, until the muffins have risen and a skewer poked into the centre comes out clean.
11. Place the lemon juice and sugar into a saucepan and heat until the sugar is dissolved.
12. Let the syrup boil for a minute or two and remove from the heat.
13. Place on a wire rack, over a baking tray.
14. Remove the muffins from the oven and place on the wire rack.
15. Whilst they are still hot/warm brush the lemon syrup over the top.
16. Allow to cool completely before serving.