Cranberry Coconut Muffins
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.