Cranberry Coconut Muffins
228
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.
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?
