Preheat oven to 180°C/160°C (fan forced). Grease a 6 hole x Texas (3/4 cup capacity) muffin pan with cooking spray oil
Sift flour into a large bowl. Stir in sugar and coconut. Stir through the frozen cherries. Make a well in the centre
In another bowl, whisk sour cream, eggs and oil until smooth. Add mixture to dry ingredients and using a large metal spoon, gently stir until just combined
Spoon mixture into prepared pan. Bake for 30-35 minutes until golden and cooked through when tested with a skewer. Cool in pan for 10 minutes
Ease muffins from the pan (you may need to run a blunt knife around the edges) onto a cooling rack. Dust with icing sugar and serve
Tips & Hints
These moist, cafe-style muffins are simply delicious served warm or on the day they are baked. If you haven't got oil spray, lightly wipe muffin tins with Rice Bran oil before baking. Replace the sugar with a granulated sugar substitute, use extra light sour cream and make 12 smaller muffins.
