Toasted coconut adds a chewy texture and tropical flavour to these tasty treats. The batter is suited to lots of variations: Substitute other dried fruits for the cherries or use pecans or walnuts instead of the almonds.
- Portion size 12 servings
- Credits : Canadian Living Magazine
Ingredients
Method
In dry small skillet over medium heat, toast coconut, stirring often, until light golden, about 5 minutes. Set aside.
In large bowl, whisk together brown rice flour, almond flour, cornstarch, tapioca starch, baking powder, baking soda, xanthan gum and salt; stir in coconut, cherries and almonds.
In separate large bowl, whisk together yogurt, sugar, oil, eggs, vanilla and vinegar. Add flour mixture; stir just until combined. Spoon into 12 paper-lined muffin cups.
Bake in 350°F (180°C) oven until tops are firm to the touch, about 20 minutes. Let cool in pan on rack for 5 minutes; transfer to rack and let cool. (Make-ahead: Store in airtight container for up to 3 days. Or wrap individually in plastic wrap and freeze in airtight container for up to 1 month.)
Nutritional facts Per muffin: about
- Fibre 2 g
- Sodium 206 mg
- Sugars 16 g
- Protein 5 g
- Calories 227.0
- Total fat 11 g
- Potassium 122 mg
- Cholesterol 32 mg
- Saturated fat 4 g
- Total carbohydrate 29 g
%RDI
- Iron 6.0
- Folate 3.0
- Calcium 7.0
- Vitamin A 3.0
