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."
- Ready In:
- 35mins
- Serves:
- Units:
Nutrition Information
3
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ingredients
- 2 cups flour
- 2⁄3 cup sugar
- 2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1 cup dried sweetened cranberries
- 2⁄3 cup coconut milk
- 1⁄4 cup butter, melted
- 1 teaspoon grated lemon rind
- 1⁄2 teaspoon vanilla extract
- 1 large egg, lightly beaten
- 2 teaspoons sugar
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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Followed the directions -- very easy to make. My kids loved them and they didn't last long in our house. Thanks!
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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.
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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.
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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.
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