Cranberry Coconut Muffins
- Ready In:
- 30mins
- Ingredients:
- 12
- Yields:
-
18 muffins
ingredients
- 2 cups all-purpose flour
- 3⁄4 cup granulated sugar
- 3⁄4 cup sweetened flaked coconut
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1⁄4 teaspoon cinnamon
- 1⁄4 teaspoon salt
- 1 1⁄4 cups buttermilk
- 2 eggs
- 1⁄4 cup vegetable oil
- 1 teaspoon vanilla
- 1 cup cranberries, chopped
directions
- In bowl, stir together flour, sugar, 1/2 cup of the coconut, baking powder, baking soda, cinnamon and salt.
- Whisk buttermilk, eggs, oil and vanilla; stir into flour mixture along with cranberries just until blended.
- Spoon into lightly greased muffin tins, filling three-quarters full; sprinkle with remaining coconut.
- Bake in 400F oven for about 20 minutes or until golden and firm to the touch.
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Reviews
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I more than halved the sugar to 1/3 cup and finely blended the cranberries in with the liquids, since I don't like biting into a sour cranberry. My coconut flakes were unsweetened and my cranberries were sweetened. Also substituted whole wheat for half of the flour. Very good, extremely light and fluffy muffins, and healthy-tasting with the whole wheat. A bit too baking powdery for my taste, I may experiment with that, as well. If you blend the cranberries like I did, be forewarned that the cranberry flavour pretty much disappears; the coconut flavour and texture becomes predominant.
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I had some extra cranberries and coconut, and was on a muffin-baking binge. The result was the discovery and prompt making of this recipe. A slightly strange sounding combo that turned out pretty well. The texture of the coconut was a great counterpoint against the tart cranberries. In fact, that was the only downside to the muffins, is that the cranberries were just a little too on the tart side. I may increase sugar, or actually roll them in sugar before making again... but I will make these again! :)
Tweaks
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I more than halved the sugar to 1/3 cup and finely blended the cranberries in with the liquids, since I don't like biting into a sour cranberry. My coconut flakes were unsweetened and my cranberries were sweetened. Also substituted whole wheat for half of the flour. Very good, extremely light and fluffy muffins, and healthy-tasting with the whole wheat. A bit too baking powdery for my taste, I may experiment with that, as well. If you blend the cranberries like I did, be forewarned that the cranberry flavour pretty much disappears; the coconut flavour and texture becomes predominant.
RECIPE SUBMITTED BY
Dancer
Guelph, 0