Cranberry Coconut Muffins
Serving Size : 1
Ingredients for prepare Cranberry Coconut Muffins
:
| Amount | Measure | Ingredient - Preparation Method |
| 2 | c | All-purpose flour |
| 3/4 | c | Granulated sugar |
| 3/4 | c | Sweetened shredded coconut |
I use unsweetened
cranberry coconut muffins |
| 1 | tb | Baking powder |
| 1 | t | Baking soda |
| 1/4 | t | cinnamon and salt |
| 1 1/4 | c | Buttermilk |
| 2 | | Eggs (I use only 1 egg) |
| 1/4 | c | Vegetable oil |
| 1 | t | Vanilla |
| 1 | c | Cranberries, chopped |
recipe Cranberry Coconut Muffins
In bowl, stir together flour, sugar, 1/2 cup of
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the coconut, baking powder, baking soda, cinnamon and salt. Whisk buttermilk, eggs, oil and
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vanilla; stir into flour mixture along with cranberries just until blended. Spoon into lightly greased muffin tins, filling three-quarters
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full; sprinkle with remaining coconut. Bake in 400 F oven for about 20
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minutes or until golden and firm to the touch. Makes 18 muffins. Per muffin:
moosewood cookbook blueberry muffin recipe
about 150 calories, 3 g protein, 5 g fat, 23 g carbohydrate Source: Canadian Living, October 1992 By
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"Kim" on Mar 11, 1997
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