A Creative Life

Weekend Bake – Cherry Coconut and Almond Muffins

When I received an email to promote a new product I jumped at the chance and had the perfect recipe to create.

 

The new product is Flora Flavours.

The new Flora Freedom Flavours include three different varieties; Avocado and Lime, Coconut and Almond and Walnut flavoured spreads. Having been tried and tested by GBBO’s Benjamina Ebeuhi, the delicious new range is set to be the new best friend of any foodie looking to give their food a new lease of life this summer.

Its amazing.   Below is my recipe using the above.

 

CHERRY COCONUT AND ALMOND MUFFINS 

40z Fresh Cherries, halved and de-stoned

3 1/2oz Caster Sugar

3oz of Flora Flavours (Almond and Coconut)

1 egg

1 Teaspoon of Vanilla Essence

4 1/2 oz Plain Flour

1Teaspoon Baking Soda

1 Teaspoon Baking Powder

4 Tablespoons Yoghurt

Heat your oven to 190C/375F/Gas mark 5

Line a 12 portion muffin tin

Into a saucepan put the Flora Flavours.  Melt slowly on a low heat.  When fully melted take off the heat and allow to rest.

 

In a large bowl add Plain Flour  Caster Sugar, Baking soda and Baking Powder. Mix well

In a seperate bowl put 1 medium egg, the  yoghurt  and add the melted Flora Flavours along with the Vanilla Essence.   Mix well.

 

Pour the liquid ingredients into the dry ingredients and mix well.

Stir in the fresh cherries.

Divide the mixture between the muffin cases.

Place in the oven and bake for 15 – 20 minutes.

When cooked and springy to the touch remove from the oven and leave to cool if preferred.  Can be served warm also.  Here is my serving suggestion with a few fresh cherries and some fresh cream.

Look out for this fantastic new product in your local supermarkets.  I am going to enjoy trying out the other flavours too.

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