Preheat your oven to 200° C / 180° Fan /Gas 6 /400° F with a shelf just above the middle.

Put a paper case into each hole of a 12-hole deep muffin tin.

Sift together the flour, baking powder, and salt, then set aside.

Toss the glacé cherries in a little of the flour mixture and set aside.

Put the yogurt, sugar, eggs, and melted butter in a large mixing bowl. Whisk together, preferably using electric beaters, until combined and the sugar is dissolved.

Gently fold in the flour, followed by the glacé cherries and desiccated coconut.

Tip: for light muffins, try not overmix: it doesn't matter if the batter looks a little lumpy.

Divide the mixture equally between the 12 muffin cases. Optional: top each one with a half a glacé cherry, pressing down lightly.

Transfer to the middle shelf of the preheated oven and bake until a cocktail stick or skewer comes out clean: approximately 19 minutes.

Cool on a wire rack before storing in an airtight container.

Best eaten within 2 days or can be frozen.

Tip: heating in a microwave for a few seconds should bring back the fluffy texture of older muffins.