A twist on the classic Cherry Ripe bar. I had some frozen black cherries sitting in my freezer which I wanted to make use of. The season for cherries is almost here so pretty soon you could use fresh ones.
- 250g plain flour
- 125g raw sugar
- 1 tbsp vanilla extract
- 50 desiccated coconut
- 2 eggs, lightly beaten
- 1/4 cup milk
- 100g pitted black cherries
- 100g dark chocolate, chopped
Pre-heat an oven to 180ºC. Line a 12 hole muffin tin with paper cups. Place the flour, sugar, vanilla, coconut, eggs and milk in a mixing bowl and stir to combine.
Divide the batter amongst the paper cups. I find it easier to do this using an ice-cream scoop. Top with the cherries and chocolate and bake for 15-20 minutes until a skewer inserted into the centre of a muffin comes out clean. Allow to cool then serve with whipped cream.
Happy Cooking and Keep Smiling,