Cranberry Coconut Muffins Recipe
Yield: 18 ServingsRecipe by luhu.jp
Ingredients:
2 cup: All-purpose flour,
3/4 cup: Granulated sugar,
3/4 cup: Sweetened,
Shredded coconut,
1 tbsp: Baking powder,
1 tsp: Baking soda,
1/4 tsp: Each cinnamon,
And salt,
1 1/4 cup: Buttermilk,
2: Eggs,
1/4 cup: Vegetable oil,
1 tsp: Vanilla,
1 cup: Cranberries,
Chopped,
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.
Source from luhu.jp
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.
Source from luhu.jp