Recipe courtesy of Valerie Bertinelli
Episode: Bootcamp Brunch
Total:
45 min
Active:
20 min
Yield:
48 mini muffins
Level:
Easy
Total:
45 min
Active:
20 min
Yield:
48 mini muffins
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Special equipment: two 24-cup mini muffin tins or four 12-cup mini muffin tins; mini muffin liners and a small cookie scoop

Preheat the oven to 350 degrees F. Prepare two 24-cup mini muffin tins with muffin liners.

In a medium bowl, combine the flour, baking powder, baking soda and fine salt. Set aside. In a bowl of a stand mixer fitted with the paddle attachment, add the coconut sugar and oil. Beat on high until well combined, about 4 minutes. Add the eggs one at a time, beating after each addition. Add the yogurt and almond extract and beat on medium-low to incorporate. With the mixer on the lowest speed, add the dry ingredients, and mix just until the batter comes together. Fold in the cherries and 1/2 cup of the coconut.

Using a small scoop, fill the prepare muffin tins about three-quarters of the way full. Sprinkle the remaining coconut over the muffins. Bake until a toothpick comes out clean and the coconut is toasted on top, 10 to 15 minutes. Place on a wire rack to cool for 10 minutes before serving.

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