Ingredients
Method
- Preheat the oven to 180 degrees delicious.
- In a large bowl combine olive oil, maple syrup, yoghurt, milk, whisked eggs and vanilla and stir well to combine.
- Add the flour, coconut and cacao or cocoa. And fold through gently.
- Next, fold through the cherries- leaving 6 to garnish the muffins.
- Grease or line a 12 cup muffin tray and spoon in the mixture to make 12 even sized muffins.
- Bake for 15 minutes or until a skewer comes out clean.
- To make the cashew cream, drain and rinse the soaked cashews and blend with maple, coconut and vanilla until really smooth.
- Once the muffins have cooled, spread a spoonful of icing on the top of each muffins and top with half a cherry and a little sprinkle of coconut as pictured.
- Pop the muffins in the fridge to allow the icing to set if you are living in a warm climate. Otherwise store in a sealed container for up to 3 or 4 days.
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Brandy says:
R u meant to dry the cherries 1st? Seems like there was too much moisture in them and mine r way lighter than the pic. They taste ok but seem very dense. I used spelt flour.