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1. Preheat the oven to 180C/Gas 4/fan oven 160C and line a large muffin tray with 9 muffin cases. Tip the butter and sugar into a large bowl and beat with an electric mixer until paler in colour, light and fluffy. Pour in the eggs and beat until the mixture is light and creamy. Use a wooden spoon to beat in the flour, milk, vanilla and coconut until you have a soft dropping consistency. Stir in the cherries.
2. Spoon the mixture into the muffin cases and bake for 20 minutes until risen and golden. Lift the muffins out of the tray and sit them on a wire rack to cool slightly.
3. To decorate, tip the jam into a small saucepan and gently warm, stirring, until melted and smooth. Generously brush the tops of the warm cakes with the jam, stick the quartered cherries on top and sprinkle with the toasted coconut. Serve on the day of making.

Per muffin

313 kcalories, protein 4g, carbohydrate 45g, fat 14 g, saturated fat 9g, fibre 1g, salt 0.27 g

"These would be great for when the boys want to do some cooking with friends - and it would stop me eating the lot."

http://www.bbcgoodfood.com/recipes/3346/

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Ingredients

• 100g butter , softened
• 100g golden caster sugar
• 2 large eggs , beaten
• 175g self-raising flour
• 5 tbsp milk
• ½ tsp vanilla extract
• 2 tbsp desiccated coconut
• 100g red glacé cherries , cut into quarters

TO DECORATE

• 85g seedless raspberries jam
• 50g red glacé cherries , cut into quarters
• 2 tbsp toasted desiccated coconut

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Difficulty and servings

Makes 9

Preperation and cooking times

Prep 15 25 mins

Cook 20 mins

(without decoration)

Ingredients

• 100g butter , softened
• 100g golden caster sugar
• 2 large eggs , beaten
• 175g self-raising flour
• 5 tbsp milk
• ½ tsp vanilla extract
• 2 tbsp desiccated coconut
• 100g red glacé cherries , cut into quarters

TO DECORATE

• 85g seedless raspberries jam
• 50g red glacé cherries , cut into quarters
• 2 tbsp toasted desiccated coconut

Per muffin

313 kcalories, protein 4g, carbohydrate 45g, fat 14 g, saturated fat 9g, fibre 1g, salt 0.27 g

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