1 x 55g Cherry Ripe bar

¾ cup black cherries, seedless, drained
1 egg
1/3 cup sugar
½ teaspoon Bicarb soda
½ cup vegetable oil
½ cup skim milk
1 teaspoon imitation coconut essence
2 cups SR flour
Cooking spray (or large patty pans) 


  1. Grease muffins tins or place a patty pan inside each muffin hole.
  2. Preheat oven to 180°C.
  3. Chop Cherry Ripe into small pieces.
  4. Cut cherries in half. Beat egg and sugar in medium bowl for 1 minute until light and fluffy. Dissolve Bicarb in milk, then add to bowl. Add chopped Cherry Ripe, cherries, oil and essence, mix well.
  5. Sift flour into mix in one go, stir just to combine, do not beat. Spoon into muffin tray.
  6. Bake 20-25 minutes, or until firm. Rest 5 minutes before turning onto cooling rack.

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