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    You are in: Home / Recipes / Cranberry Coconut Muffins Recipe
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    Cranberry Coconut Muffins

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on August 25, 2013

      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!

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    • on February 06, 2010

      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.

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    • on December 09, 2002

      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! :)

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    Nutritional Facts for Cranberry Coconut Muffins

    Serving Size: 1 (1056 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 147.5
     
    Calories from Fat 47
    32%
    Total Fat 5.2 g
    8%
    Saturated Fat 1.9 g
    9%
    Cholesterol 24.1 mg
    8%
    Sodium 198.9 mg
    8%
    Total Carbohydrate 22.5 g
    7%
    Dietary Fiber 0.8 g
    3%
    Sugars 11.1 g
    44%
    Protein 2.8 g
    5%

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