375g self-raising flour
5g baking powder
Pinch of salt
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
45g butter softened
30g caster sugar
Combine together until it starts to clump.
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.