Prep 10 mins
Cook 20 mins
- 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
- 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.
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.
Beautiful and tasty muffins! I followed the recipe as written with the exception of adding dry cranberries instead of fresh. I would suggest chopping the cranberries up first. The coconut adds just enough sweetness to off-set the tartness of the cranberry. I will definitely make these again!
I thought the muffins were great using the proportions as listed. I usually like to adjust something but couldn't find anything wrong with them. The texture was moist and fluffy. I did add nuts for more nutrition and texture which turned out well.