Lunchbox Legends: Mini Cherry Coconut Muffins

Am I the only Mum around these parts that just cannot bear to put the same things in the lunchbox each day?  Eloise has such a ferocious appetite at the best of times (Amazon child she is) and she is used to variety at home (i.e. hot meals etc) for lunch, I want to give her the same at school - well not hot for now - but the variety she loves.

So I'm going to increase my repetoire -
Currently I have many in the snacks tag - albeit those containing nuts and sesame seeds (not permitted at our school) but I do want more!  So keep an eye out for some regular lunchbox fixes that I (and you) can make in bulk and freeze so getting lunches ready is simple whilst not boring.

Ingredients (makes 20 cup-cake sized muffins or 12 large muffins)
2 cups self raising flour
125 grams cold butter
1 cup pitted cherries
1 cup dessicated coconut
1/2 cup caster sugar
1 tsp vanilla extract
1 cup coconut milk (I actually used 1 sachet ayam coconut milk powder + 220ml cold water)
2 tb milk
1 egg


Method:
Preheat oven to 220 degrees c

In a food processor, blitz the flour and the butter until it resembles breadcrumbs (about 30-60 seconds)

Pour the mixture into a large mixing bowl, add all other ingredients and then stir through with a spoon until combined

Spoon into cupcake papers - any type will do - these are free-standing ones from Paper Eskimo  - fill them up about 3/4 to the top.

Place in oven on middle rack for 20 minutes, cool and freeze in ziplock bags if desired.. if you want to make them for adults, drizzle with dark chocolate!

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