I don't like cherry ripe. I don't like the texture and the colour is kind of off putting for me. Which is slightly strange as I love cherries, love coconut and love chocolate. Strange, huh? The combination of these however into one compressed bar makes me feel uninspired. So, you're probably wondering why I've made cherry ripe muffins. It's odd isn't it? Well, I'm kind of odd in case you hadn't worked that out yet! But hey, I have to say these cherry ripe muffins are the bomb!
So here's the story of how these muffins came to be...on Friday I collected a pork loin and belly in one piece from the butcher. It had been in brine for 24 hours and was ready for smoking. It weighed over 10 kgs and I parked way too far from the butcher and walked up the main street carrying a very funny looking box containing half a pig or what looked like half a pig. Cue me bumping into 5 people I know who all had to have a squizz and a giggle. Mr Kidgredients has a new toy- a weber Smoky Mountain and he was turning it into bacon. With very little freezer space I decided to bake some muffins to get rid of the space stealing frozen cherries.
So these, as usual are low sugar, high in yum and freezer friendly (if there aren't 10 kgs of bacon in your freezer) kid friendly and lunchbox ready. They are yummier than cherry ripes, contain good stuff and are seriously begging to be baked!
Love cherries? Well, I got more cherry recipes below:
Cherry ripe muffins
- 2 eggs
- 2 cups self raising flour
- 1 cup pitted frozen cherries allow to defrost
- 1 cup shredded coconut
- ⅓ cup coconut sugar
- ⅓ cup coconut oil melted
- 1 cup coconut milk
- 1 teaspoon vanilla
- 1 tablespoon cacao powder
- Preheat the oven to 180 degrees.
- Line 2 mini cupcake trays (24 total) or use silicone ones.
- Slightly crush the cherries in a large bowl.
- Add all the other ingredients and mix in a mixer until well combined (or do it by hand).
- Spoon into mini cupcake trays.
- Bake at 180 degrees for 15-18 minutes or until golden and springy.