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Cranberry Coconut Muffins

 
Cranberry Coconut Muffins
96

Cranberry Coconut Muffins recipe

Yield

18

servings

Prep

10

min

Cook

20

min

Ready

30

min

Trans-fat Free, Low Sodium
 

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 55g (1.9 oz)
Amount per Serving
Calories 13531% of calories from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 24mg 8%
Sodium 90mg 4%
Total Carbohydrate 7g 7%
Dietary Fiber 1g 3%
Sugars g
Protein 6g
Vitamin A 1% Vitamin C 2%
Calcium 4% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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