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Cranberry Coconut Muffins

Cranberry Coconut Muffins

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Submitted by papa_smoke

Cranberry Coconut Muffins recipe

YIELD

18 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

2 473
¾ 177
CUP ML SUGAR
granulated
¾ 177
CUP ML COCONUT
sweetened, shredded *
1 15
TABLESPOON ML BAKING POWDER
1 5
TEASPOON ML BAKING SODA
¼ 1.3
TEASPOON ML CINNAMON
¼ 1.3
TEASPOON ML SALT
1 ¼ 296
CUPS ML BUTTERMILK
2 2
LARGE LARGE EGGS
¼ 59
CUP ML VEGETABLE OIL
1 5
TEASPOON ML VANILLA EXTRACT
1 237
CUP ML 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 Arrow up button

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Nutrition Facts

Serving Size 55g (1.9 oz)
Amount per Serving
Calories 135 31% 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?
Trans-fat Free, Low Sodium
 
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