Coconut & Cherry Muffins

Coconut and Cherry Muffins

Ingredients
280g GF plain flour
250ml coconut cream
115g caster sugar
100g glacé cherries (chopped)
85g butter (I used Nuttelex)
40g desiccated coconut (plus a little extra for top)
1 Tbls baking powder
2 egg replacers
1 tsp vanilla extract
pinch salt




Method
Preheat oven to 200˚C/400F and place muffin wrappers on the baking tray (or muffin tray).
In a large bowl sift flour and baking powder then and mix together. Add glacé cherries and salt and mix well.
Add egg replacers, coconut milk, butter and vanilla extract and mix well.
Spoon mixture into muffin cases (around 2-3 Tbls each). Sprinkle some desiccated coconut over the top of each muffin.
Bake for 20-25 minutes until lightly golden on top.