Serves: 6-8 🍴 | Prep ⏰: 10-12 min | Cook ⏰: 45-55 min
- 3 eggs
- 2 dozen frozen dark pitted cherries (1 for each mini muffin)
- 1 cup of cane sugar
- ½ cup dry measure coconut oil (melted)
- ½ tsp sea salt
- 1 cup flour
- ¼ Tsp baking powder
- 1 Tbs vanilla
- 1 Tbs cinnamon
- butter for greasing mini muffin pan
Cookware: Mini muffin pan for 24 ct or 2 dozen count mini muffin pans + hand mixer + large mixing bowl + small saucepan.
Preheat oven to 350 degrees.
Lightly grease your mini muffin pan with butter & a dusting of flour. Over a low flame melt the coconut oil using a small saucepan.
Beat eggs, in a large mixing bowl, with a hand mixer until frothy. Add in sugar, melted coconut oil & vanilla. Beat until blended.
Add in salt, flour, baking powder & cinnamon and combine ingredients well with the hand mixer. Spoon your mixture into your muffin pan and place in the oven. Add one cherry to the center of each mini muffin.
Bake 45-55 minutes.
After the muffins have baked for 45 minutes use a toothpick to test them. When the toothpick comes out dry – the muffins are done!