Cranberry Coconut Muffins
Cranberry Coconut Muffins recipe
Yield
18 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 177 | ml |
sugar
granulated |
|
| 177 | ml |
coconut
sweetened, shredded |
*
|
| 15 | ml |
baking powder
|
|
| 5 | ml |
baking soda
|
|
| 1.3 | ml |
cinnamon
|
|
| 1.3 | ml |
salt
|
|
| 296 | ml |
buttermilk
|
|
| 2 | large |
eggs
|
|
| 59 | ml |
vegetable oil
|
|
| 5 | ml |
vanilla extract
|
|
| 237 | 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.
