1cupchopped cherriesIf they are frozen, defrost them
2-3tablespoonsflaked coconut for topping
18cherries for topping chopped in half
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 recipes 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 makes 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.
Mix things up and swap out the cherries for a different berry for something different.