Cherry Coconut Whole Wheat Muffins

Directions

1. 1
   Preheat the oven to 400°F. Using cooking spray, lightly grease the cups of a standard muffin pan that yields 12 large muffins. If making 6 oversized muffins preheat the oven to 375°F..
2. 2
   In a large mixing bowl, whisk together the flour, sugar, baking powder and baking soda, and salt.
3. 3
   In a medium bowl, whisk together the buttermilk, oil, egg, and almond extract until combined thoroughly.
4. 4
   Make a well in the dry ingredients, then pour the liquids into the center. Mix until the dry ingredients are just combined with the wet.
5. 5
   Stir in the cherries and the coconut.
6. 6
   Divide the batter evenly between the 12 muffin wells, filling at least 3/4 full.
7. 7
   If making 12 muffins bake in the preheated oven for 18-20 minutes. If making 6 large muffins bake for 25-30 minutes.
8. 8
   Bake until the tops of the muffins spring back and a cake tester inserted into the middle comes out clean.
9. 9
   Remove from the oven and cool in the pan for 5 minutes, then loosen the muffins with a knife and move to a wire rack to cool completely.
10. 10
    Store at room temperature in a closed container for up to 6 days, or freeze for up to 3 months.