Search
by Ingredient

Cranberry Coconut Muffins

StarStarStarStarEmpty star

Your rating

Cranberry Coconut Muffins

Cranberry Coconut Muffins recipe

 

Yield

18 servings

Prep

10 min

Cook

20 min

Ready

30 min
Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
2 cups all-purpose flour
Camera
¾ cup sugar
granulated
Camera
¾ cup coconut
sweetened, shredded
* Camera
1 tablespoon baking powder
Camera
1 teaspoon baking soda
Camera
¼ teaspoon cinnamon
Camera
¼ teaspoon salt
Camera
1 ¼ cups buttermilk
Camera
2 large eggs
Camera
¼ cup vegetable oil
Camera
1 teaspoon vanilla extract
Camera
1 cup cranberries
chopped
Camera

Ingredients

Amount Measure Ingredient Features
473 ml all-purpose flour
Camera
177 ml sugar
granulated
Camera
177 ml coconut
sweetened, shredded
* Camera
15 ml baking powder
Camera
5 ml baking soda
Camera
1.3 ml cinnamon
Camera
1.3 ml salt
Camera
296 ml buttermilk
Camera
2 large eggs
Camera
59 ml vegetable oil
Camera
5 ml vanilla extract
Camera
237 ml cranberries
chopped
Camera

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

Comments


 

 

Nutrition Facts

Serving Size 55g (1.9 oz)
Amount per Serving
Calories 13531% 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?
 
More health news

Email this recipe