Low Fat Cherry Coconut Muffins
These moist muffins are so sinfully scrumptious you will never believe that they could possibly be low fat – but they are!!! Unsweetened, shredded coconut has a very mild flavor (not like the rich, heavy, syrupy sweet flavor that you would associate with something such as a coconut cream pie, coconut cake, or coconut icing) – so even if someone in the family is not a huge fan of coconut, they may still enjoy these Low Fat Cherry Coconut Muffins. The unsweetened coconut merely adds a nice texture and a hint of sweetness, with a very subtle coconut flavor. The addition of the sour cherries adds an amazing depth to the flavor of the muffins.
Equipment
- oven
- 6 cup jumbo (or 12 cup standard) muffin tin
- 1 large bowl
- 1 separate bowl
- 1 toothpick
Ingredients
- 1½ cups whole wheat pastry flour
- 1¼ cups non fat buttermilk (or 1 1/4 cups skim milk with 1 tablespoon lemon juice or vinegar stirred in)
- ½ cup all purpose flour
- ¾ cup granulated sugar
- ¾ cup unsweetened shredded coconut
- 1 tablespoon baking powder
- 1 tablespoon canola or olive oil
- ¼ teaspoon cinnamon
- ¼ teaspoon salt
- ¼ unsweetened applesauce
- 1 teaspoon vanilla
- 2 whole eggs
- 1 cup pitted sour cherries *(see note)
Instructions
- Preheat the oven to 400 degrees and generously spray a 6 cup jumbo (or 12 cup standard) muffin tin with nonstick spray.
- In a large bowl stir together flours, sugar, coconut, baking powder,baking soda, cinnamon and salt.
- In a separate bowl, whisk together buttermilk, eggs, applesauce, oil and vanilla until well blended. Stir the wet ingredients into the flour mixture until just moistened, then fold in the cherries.
- Divide the batter evenly between the muffin cups and bake for about 20 minutes (or until a toothpick inserted in the center of a muffin comes out clean).
Video
Notes
*NOTE: Pitted sour cherries (sometimes called “tart” cherries) can be found in cans or glass jars at pretty much any supermarket. They are usually found near the pie fillings, or in the baking goods aisle. You could also substitute cranberries, or any any other slightly sour fruit in place of the cherries – but you’ll want something slightly tart/sour to nicely offset the sweet coconut. The flavors just really compliment each other very well.