Name: Easter muffins
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: Makes 9
Cuisine: British
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; 85g seedless raspberry jam; 50g red glacé cherries cut into quarters; 2 tbsp toasted desiccated coconut

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Easter muffins

Easter muffins

Good Food team

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Makes 9

More effort

Prep: 15 mins - 25 mins

Cook: 20 mins

A star rating of 3.9 out of 5.9 ratingsRate

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A treat for the kids

Freezable (without decoration)

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A star rating of 4.6 out of 5.75 ratings

Ingredients

Nutrition

Units:

MetricUS

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 raspberry

jam
50g red glacé cherries

cut into quarters
2 tbsp toasted desiccated coconut

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Nutrition: per muffin

kcal313
fat14g
saturates9g
carbs45g
sugars23g
fibre1g
protein4g
salt0.27g

low

Method

step 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.
step 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.
step 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.

RECIPE TIPS

GOOD FOOD KNOW-HOW

Toasted desiccated coconut is easy to make. Tip the coconut into a small pan and dry fry, shaking often, for a few minutes over a medium heat until it is evenly toasted.

Recipe from Good Food magazine, April 2002

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A star rating of 3.9 out of 5.9 ratings

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