Method
1. Preheat your oven to 180°C (160°C fan) / 350°F / Gas Mark 4.Line a 12-hole muffin tin with paper cases.
2. Mix the dry ingredients:
In a large bowl, sift together the flour, caster sugar, baking powder and salt.
3. Combine the wet ingredients:
In a jug, whisk the eggs, vegetable oil, coconut milk, lime juice and zest, and 2 tablespoons of desiccated coconut.
4. Make the batter:
Pour the wet mixture into the dry ingredients and gently fold until just combined – don’t overmix.
Roughly chop all but 6 Opies Maraschino Cherries and fold them into the batter.
5. Fill and top:
Divide the batter evenly between the muffin cases. Sprinkle over the remaining tablespoon of desiccated coconut.
Halve the reserved cherries and place one half on top of each muffin for a vibrant finish.
6. Bake:
Bake for 20–25 minutes, or until golden, risen, and a cocktail stick inserted into the centre comes out clean.
7. Cool & serve:
Allow to cool for 10 minutes before enjoying.
Store in an airtight container for 3–4 days (if they last that long!).
Ingredients
• 1 jar Opies Maraschino Cherries
• 250g plain flour
• 130g caster sugar
• 2 tsp baking powder
• ½ tsp salt
• 2 large eggs
• 80ml vegetable oil
• 3 tbsp desiccated coconut
• Zest of 1 lime, plus juice
• 100ml coconut milk
