Cranberry Coconut Muffins
96
Cranberry Coconut Muffins recipe
Ingredients
| 2 | cups |
all-purpose flour
|
|
| ¾ | cup |
sugar
granulated |
|
| ¾ | cup |
coconut
sweetened, shredded |
* |
| 1 | tablespoon |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
cinnamon
|
* |
| ¼ | teaspoon |
salt
|
|
| 1 ¼ | cups |
buttermilk
|
|
| 2 | large |
eggs
|
|
| ¼ | cup |
vegetable oil
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | cup |
cranberries
chopped |
Directions
In bowl, stir together flour, sugar, ½ cup (125 mL) 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 400 degree F(200 degree C) oven for about 20 minutes or until golden and firm to the touch.
