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Member recipe

cherry and coconut muffins

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(3 ratings)

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Serves 1 - 18 Cakes

hearty food :) with a homemade feel

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  • 225g/8oz caster sugar
  • 225g/8oz butter
  • 2225g/8oz plain flour
  • 4 eggs
  • i tsp baking powder
  • 250g/9oz cherries (can be fresh or glace or frozen) if frozen please thaw
  • 200g/7oz dessicated coconut


    1. preheat the oven to 175c/300/f gas 4
    2. place all your ingredients into a bowl keeping back the cherries and coconut and use an electric whisk to beat together for at least 2-3 minutes
    3. add your coconut and quarter your cherries leaving 18 out to top before putting in the oven
    4. place mix in cupcake cases and place whole cherries on top of the mixture
    5. bake in the oven for 20 minutes or till skewer comes out clean. place on a colling rack when cooled these can be frozen for 3 months in an air tight container or last 2 days if not freezing

Comments, questions and tips

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26th Mar, 2017
2225g seems an awful lot of flour... :p
27th May, 2013
These are just fabulous!! I made 24 out of this recipe, lovely when eaten warm!
pookiegirl's picture
24th Jan, 2013
Can you let me know what size eggs? Thanks
30th Jun, 2012
Really quick and easy to make, cake was nice and moist. Mixture made 24 cupcakes . I did add a dash of vanilla essence to the mixture.
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