Cakes, Breads, Muffins & Scones/ Recipes

Cherry Coconut Whole Wheat Muffins

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Cherry coconut muffins loaded up with whole wheat flour, hemp hearts and flax.

And my kids ate them.

I think I better be picking up a lotto ticket tonight, because for both kids to like a muffin – especially when the short one claims to hate coconut- we are talking luuu-cky.

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I had both kids at home sick one day, meaning that they were :

A) Driving me insane.

B) Driving each other insane.

C) Driving the dog and cat insane

And D) Did I mention driving me insane?

I looked in the freezer to find fruit to inspire me, saw the bag of pitted cherries from Costco that we use for shakes and away I went. I adore cherries and even more so when you add coconut.

These are NOT a sweet muffin. These are a hearty breakfast muffin, full of amazing goodness and a great start to your day.  There is very little sugar – and what is used is palm sugar- and you can also choose to use unsweetened coconut if you like. I did find these just right palate-wise however, so try not to take too much sweetness out.

As for butter, you can always substitute applesauce but again, they will not be the same. Everyone now knows that I think a bit of pure, organic butter is far better for your body than any margarine or replacement,  but each to their own. I find it makes more sense to use a good quality butter in a muffin recipe to get a great muffin result and skip the butter or margarine on top of the muffin if you are looking to cut down on fat.  These are fabulous by themselves, no topping needed.

If you change the recipe, it will not be the same, just warning! Tweak at your own risk!

These are light, fluffy, nutty and even better the next day. I just had one with my afternoon tea and by letting them get all beautiful and crusty on top overnight, they have hit muffin nirvana with me!

5 from 1 vote
Cherry Coconut Whole Wheat Muffins
Prep Time
10 mins
Cook Time
25 mins
 
Author: Karlynn Johnston
Ingredients
  • 1 3/4 cups of whole wheat flour1/4 cup hemp hearts1/4 cup ground flax seed1/2 tsp baking soda2 tsp baking powder1/2 tsp salt1/2 cup of sweetened flaked coconut1/2 cup of palm sugar1 egg1/3 cup of melted butter1 1/4 cup milk1 tsp vanilla1 cup of chopped cherries if they are frozen defrost them2-3 tbsp of flaked coconut for topping18 in cherries for topping chopped half
Instructions
  1. Kick the tires and light the fires to 375 degrees.Sift your first 7 dry ingredients together in a bowl.Whisk together your wet ingredients, dissolving the palm sugar into the milk mixture, I find recipe turn out much better when you can dissolve the palm sugar into a liquid. The granules are a little "tougher" than brown sugar.Make a well in the dry ingredients and pour in the wet ingredients. Mix gently until just almost there……little bits of flour are still showing….Then add in the chopped cherries. I use frozen ones from Costco. Rinse them under cool water to get the juices off and to thaw them. They won't color your batter as much this way!This is a large muffin recipe so I suggest you use the lotus paper cups. You can fill these a good 3/4 of the way and then they bake up in the large cups perfectly.This make 12 muffins using the lotus paper cups.Once you have filled the cups, take three cherry halves and place on the top of each muffin. They will move but if you place them towards the centre they will most likely stay in the centre.Once you have placed the cherry halves on top, sprinkle them with the extra coconut.Bake the muffins 20-25 minutes until they are golden brown. mine took a full 25 minutes because they were so large.
Nutrition Facts
Cherry Coconut Whole Wheat Muffins
Amount Per Serving (12 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.

Here’s a pre-oven picture: how they should look with the cherries and coconut on top. The coconut browns up so lovely in the oven and the cherries on top make it just right.

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Sick kids equal pajamas and a lot of art for us. My daughter was drawing while eating her muffin and was inspired.

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To draw this.

Man I love this kid.

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My son thinks that this is the perfect way to pose for a picture, no matter how many times I tell him it’s cheesy.

” But Mom, when I do this then everyone knows how much I love the muffin!”

Can you tell the kid goes to an arts school or what? Drama 101 for 9 year olds.

Sell it kiddo, sell it!

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I prefer the good ol’ munching shot.

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Oh Wednesday, Wednesday, what to do with you.

I’m off tonight to try the Veggie Garden restaurant here in Edmonton with my dinner club gals and I can’t wait. It has great reviews and we are up for a change of pace. Speaking of which, does anyone know a good Turkish restaurant? We are looking for hole in the wall, awesome places that are cheap, serve options other than beef and are well rated.

Ideas? We’re always looking for great places!

Love,

Can’t Wait To Get Out For Dinner Magpie

 

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3 Comments

  • Reply
    Rachelle Poirier
    January 19, 2018 at 6:00 pm

    So much nutty rich flavour. Thank you. This is exactly the kind of recipe I was looking for and had all the ingredients on hand 🙂

  • Reply
    Melanie
    April 10, 2013 at 11:15 pm

    Hemp hearts… what and where would I find those? Superstore organic aisle? Recipe sounds great!  – Melanie-

    • Reply
      thekitchenmagpie
      May 2, 2013 at 1:29 am

      @Melanie I just saw this! Yes, at Superstore OR cheaper at Costco!

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