This recipe was inspired by Michele Cranston’s Kitchen: The Best of the Best Cookbook that my son gave me last year for my birthday. It’s a huge book, full of recipes that are organized by grade of difficulty. It’s an interesting way to present recipes and can make the search a little more efficient. Chapters also cover basic techniques such as preparing gravlax and roasting red peppers. For instance, in the Dinner chapter risotto basics are covered on a one-page spread. Following the steps and tips are four recipes that can be adapted to the previous technique. I appreciate the vivid color photographs that accompany each recipe and how the measurements are spelled out in ounces, ml, and cups.
Make sure to fill the muffin tins all the way to the top to use up all the batter. These are moist and dense (and delicious any time of the day).
2 1/2 cups all-purpose flour
2 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinammon
1 cup desiccated coconut
6 Tbsp. butter, softened
1 1/4 cup sugar
3/4 cup milk
3/4 cup dried cherries
1 1/2 cup finely chopped fresh pineapple
1. In a bowl, mix together first five ingredients and set aside.
2. In a standing mixer or in a mixing bowl, beat butter until soft, add sugar, and beat until light and fluffy. Add eggs, one at a time, allowing each to incorporate into the butter-sugar mixture.
3. Add flour mixture, milk, cherries, and pineapple and mix until just incorporated.
4. Spoon mixture into a greased muffin pan and bake in a pre-heated 375° oven for 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Makes one dozen.