Cranberry Coconut Muffins Recipe




Cranberry Coconut Muffins Ingredients

2 cup all-purpose flour
3/4 cup granulated sugar
3/4 cup sweetened
1 shredded coconut
1 tbsp baking powder
1 tsp baking soda
1/4 tsp each cinnamon
1 and salt
1 1/4 cup buttermilk
2 eggs
1/4 cup vegetable oil
1 tsp vanilla
1 cup cranberries,
1 chopped

A Recipe for
Cranberry Coconut Muffins

 

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Cranberry Coconut Muffins

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Cranberry Coconut Muffins Directions

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.

Per muffin: about 150 calories, 3 g protein, 5 g fat,
23 g carbohydrate.

From: Canadian Living Magazine, October 1992.

Serves: 18

 

 

 

 

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Cranberry Coconut Muffins Recipe from the Recipes-To-go.com Bread Recipe Cookbook

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