Tuesday, August 2, 2011

cherry coconut muffins

Perfect for an afternoon off work when there's no food in the cupboards.

Found cherries and coconut in the freezer, and it seemed too easy.

And in case you're wondering, heck no my oven did not turn on. I used the Xpress Redi Set Go I got last Christmas, and I wanted it for this very reason.

Cherry Coconut Muffins (mini!)

1/3 c. each sorghum, brown rice flour, and corn starch
1 t. baking powder
1/8 t. baking soda
1/4 c. brown sugar
1 egg, slightly beaten
1/3 c. milk
1 T. light olive oil
1 t. vanilla
1/4 c. each chopped cherries and shredded coconut

Mix it all in a bowl.
I spooned the batter into the mini muffin insert, topped with some more coconut, and cooked for 5 minutes.

For conventional ovens, preheat to 350 and bake for 5-7 minutes, or until a toothpick inserted comes out clean. For regular muffins, 10-15 minutes.

The cherries give the batter a funny color, but they taste great, with a hint of every flavor.

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