Bickford's Australia

Almond Cherry Chocolate & Coconut Muffin

INGREDIENTS

Makes 12

375g self-raising flour

5g baking powder

Pinch of salt

150g sugar

1 egg

300ml Bickford’s Almond milk

90g softened butter

80g dark chocolate chopped

250g drained morello cherries in syrup

50g shredded coconut

1 tsp cinnamon powder

Topping

60g flour

45g butter softened

30g caster sugar

Combine together until it starts to clump.

DIRECTIONS

1. Whisk together the eggs and almond milk and set aside.
2. Sift together the dry ingredients then add the butter and combine with your fingers until it resembles large crumbs.
3. Gently fold in the wet mix, chocolate, cherries and coconut being careful not to over mix. Spoon into lined muffin tins and sprinkle with streusel topping.
4. Bake at 170°C for 10-15minutes, and test with a skewer in the centre to see if comes out clean.

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