Cranberry Coconut Muffins 2 c All-purpose flour
3/4 c Granulated sugar
3/4 c Sweetened Shredded coconut
1 tb Baking powder
1 ts Baking soda
1/4 ts Each cinnamon And salt
1 1/4 c Buttermilk
2 Eggs
1/4 c Vegetable oil
1 ts Vanilla
1 c Cranberries, Chopped
In bowl, stir together flour, sugar, 1/2 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.
Makes 18 muffins.
Cranberry Coconut Muffins printer friendly version located here. (Just the recipe. Nothing else.)
Click Back to return. |