1/3 c. flour

1/3 c. brown sugar

1/4 c. butter

1/2 c. coconut flakes

2 c. flour

1/2 c. white sugar

4 t. baking powder

1/2 t. salt

1/4 c. butter, melted and cooled

1 c. milk

2 eggs, lightly beaten

7 oz. sour cherries (canned), well drained

Preheat oven to 375º F

To make the streusel topping, pulse together the 1/3 c. flour and brown sugar until well blended. Cut in butter with a knife and pulse until butter is pea-sized. Place butter, sugar and flour mixture in a small bowl and stir in the coconut. Set aside. [Note: this recipe makes *way* more streusel topping than is required. I used the rest of the topping on a batch of Pineapple Cherry Coconut Muffins (which also allowed me to use up the rest of the can of sour cherries leftover from this recipe).]

Drain the cherries and set aside.

To make the muffin batter, combine the dry ingredients (flour, sugar, baking powder, salt) in a large bowl. Combine the wet ingredients (milk, egg, and melted butter) and stir into the dry ingredients just until well blended.

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.

Muffins by Beth Hensperger, p. 26

Yield: 13 muffins (187 calories each)