Coconut-Cranberry Muffins

Total Time
35mins
Prep 15 mins
Cook 20 mins

You can use any dried fruit in place of the cranberries, I haven't tried it, but I'm sure it would be good.

Ingredients Nutrition

Directions

  1. Preheat oven to 400°F.
  2. Lightly spoon flour into dry measuring cups; level with knife. Combine flour, sugar, baking powder, and salt in a medium bowl, stirring with a whisk. Stir in cranberries; make a well in the center of the mixture.
  3. In a separate bowl, combine coconut milk, butter, lemon rind, vanilla, and egg. Add to flour mixture, stirring just until moist.
  4. Place 12 muffin cup liners in the pan. Spoon batter into lined cups. Sprinkle evenly with 2 teaspoons sugar. Bake for 20 minutes.
Most Helpful

5 5

Followed the directions -- very easy to make. My kids loved them and they didn't last long in our house. Thanks!

5 5

These are great! I soaked the cranberries overnight in OJ, and added 1 tblsp. OJ concentrate, and left out the lemon rind. My kids love them! Thanks for the posting.

5 5

Very tasty. These turned out moist and light. I used half sugar and half Splenda. I am going to make again using dried cherries instead of cranberries. Made for Fall 2007 PAC.