Coconut-Cranberry Muffins
You can use any dried fruit in place of the cranberries, I haven't tried it, but I'm sure it would be good.
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INGREDIENTS
Nutrition- 2cups flour
- 2⁄3cup sugar
- 2teaspoons baking powder
- 1⁄4teaspoon salt
- 2⁄3cup coconut milk
- 1⁄4
- 1teaspoon grated lemon rind
- 1⁄2teaspoon vanilla extract
- 1
- 2teaspoons sugar
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DIRECTIONS
- Preheat oven to 400°F.
- 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.
- In a separate bowl, combine coconut milk, butter, lemon rind, vanilla, and egg. Add to flour mixture, stirring just until moist.
- Place 12 muffin cup liners in the pan. Spoon batter into lined cups. Sprinkle evenly with 2 teaspoons sugar. Bake for 20 minutes.
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