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1/4 cup butter or margarine
1/2 cup sugar
2 eggs
1 1/2 cups milk or plain yoghurt

2 1/2 cups self-raising flour
1 cup macaroon dessicated coconut

1/4 cup sugar
1/4 cup dessicated coconut

Preheat over to 350F, prepare pans. Blend the butter and sugar
thoroughly, beat in eggs and milk/yoghurt. Gently fold the combined
dry mix into the wet mix. Spoon into pans and sprinkle with sugar
and coconut combined.. Bake for 25 mins. Makes 12 medium muffins.


Coconut and Orange: Reduce the milk/yoghurt to 1/2 cup. Add 1/2
cup of blended or pureed whole orange to the wet mix, or 1/2 cup
orange juice and 2 Tbsp of grated orange rind to the wet mix.

Coconut and Cherry: Add 1 cup of chopped glace cherries to the
combined wet mix.

Coconut and Ginger: Add 1/2 cup of chopped glace ginger and 1/2
cup chopped walnuts/pecans to the wet mix. 1/2 cup of chopped glace
cherries may also be added if desired.

Coconut and Pineapple: Add 1 cup of crushed tinned pineapple to
the wet mix and reduce the milk or yoghurt to 1 cup. Do not use
fresh pineapple.


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2 of 4 people found the following review helpful:
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Cherry ripe variation, October 17, 2005 - 08:00 AM
Reviewer: Anonymous from Melbourne, Australia
Great base recipe... I added 1 cup chocolate chips, 1 cup glace cherries, 1/8 cup white rum, 1/2 tsp vanilla essence and 3 tbsp golden syrup to make cherry ripe muffins and they were delicious!

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