2 c. flour

1/2 c. white sugar

4 t. baking powder

1/2 t. salt

1 c. coconut flakes

1/4 c. vegan soy-free margarine, melted and cooled

1 c. coconut milk

2t. egg replacer (equivalent to 2 eggs)

4 T. water

1 t. vanilla

14 oz. sour cherries (canned), well drained and chopped

Preheat oven to 375º F

Drain the cherries and chop them. Set aside.

To make the muffin batter, combine the dry ingredients (flour, sugar, baking powder, salt, coconut) in a large bowl. Combine the wet ingredients (coconut milk, egg replacer, water, melted margarine, and vanilla) and stir into the dry ingredients just until well blended. Stir in the chopped cherries.

Line a muffin pan with muffin papers. Fill all the muffin cups half full, and then place three cherries in the center of each muffin cup. Cover with remaining batter and sprinkle with streusel topping.

Bake for 20-25 min.

Used my recipe for Sour Cherry Coconut Streusel Muffins as a starting point (didn't feel like messing around with the streusel topping, which seemed hard to make vegan).

Yield: 14 muffins

Note: The chopped cherries turn these kind of a nasty grey color. They taste great, but the eye appeal is a little lacking. Next time, try it with dried cherries instead.