Cherry and Coconut Muffins/ Cupcakes

Ingredients:

85 gm self-raising flour

85 gm dessicated coconut

1/2 tsp baking powder

115 gm butter, softened

1/2 cup caster sugar

2 eggs, lightly beaten

2 tbsp milk

115 gm glace cherries, chopped

Preparation:

1. Preheat the oven to 180 degree celcius. Line a 12 cup muffin pan with paper liners.
2. Sift the flour and baking powder together in a bowl.
3. In a bowl, add the butter and sugar and beat together until light and fluffy.
4. Stir in the milk, then gradually add the eggs, beating well after each addition.
5. Add the sifted flour and dessicated coconut and mix until just combined.
6. Gently fold in most of the chopped cherries.
7. Spoon the mixture evenly into the paper liners and scatter over the remaining chopped cherries.
8. Bake in the preheated oven for 20-25 minutes or until golden and a skewer inserted comes out clean.
9. Transfer to a wire rack and leave to cool and then serve..........