Caribbean Easter Muffins

 

 

 

 

Caribbean Easter Muffins



Shopping List:

100 gr butter softened
100 gr soft golden or white caster sugar
2 large eggs, free range, beaten
175 gr self-raising flour
5 tablespoons milk
1/2 teaspoon vanilla extract
2 tablespoons dessicated coconut
100 gr red glacé cherries cut in quarters


For the topping:

85 gr raspberry or other red jam
50 gr glacé cherries also cut into quarters
1 tablespoon dessicated coconut to sprinkle




Preheat your oven to 180C. Line your muffin tray with 9 cases.
Mix the butter and the sugar until pale and fluffy.  Add the beaten eggs and mix some more. Then beat in the flour, milk and vanilla, plus the coconut, until it is a smooth mixture.
Now stir in the cherries.

Divide the mixture over the muffin cases and bake in you preheated oven for 20 minutes until they are risen and golden. Check with your cake tester to see if they are done. Lift the muffins out onto your wire rack. Let them cool slightly.

Gently warm the jam in a pan until smooth. Brush the tops of the warm cakes and divide the cherries over them. Then you sprinkle the coconut over them and put a little sugar easter egg on top.



                                                                  "Enjoy"