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    Home » Baking

    Coconut Cranberry Muffins with White Chocolate

    Published: Sep 4, 2008 Last updated: Sep 17, 2021 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

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    Me and my muffins. The "assumption" at work is, if I have a day off, I am supposed to come into the office on my next working day with a batch of muffins or cookies. Can you believe they actually expect that of me? LOL. Grumpy tells me that the kids and faculty only like me because I feed them. Hmm. I wonder if that is why he likes me? Sigh. My life is fully of Grumpy hubby, whiny grad students and yes, even a whiny faculty or two when I haven't brought something in.(A.A. & N.N. you know who you are! A.A. - You just have to get downstairs to get a treat before noon. What do you expect!) Bringing in muffins (OK, and cake, and cookies) - Sometimes I think they don't want me to leave because if I did, they would go hungry. not! Well, maybe the students would....I've known some kids to sit at their computer (like my oldest son) and not want to get up for food. I really doubt it was studying that kept him there - most likely gaming.... So, any of you moms out there with a child in a university - well if your child is at my university, in my department, I'm making sure they are being well fed!! Just look below.....

    This morning I had an extra 40 minutes so I decided it was time to make a new muffin I had bookmarked from Cooking Light. I basically followed the recipe, but of course, I didn't follow it to a T. I will mark my changes in red below.


    C0conut-Cranberry Muffins
    from Cooking Light

    2 cups all-purpose flour
    ⅔ cup sugar
    2 teaspoons baking powder
    ¼ teaspoon salt
    1 cup sweetened dried cranberries (I used part cranberries and part mixed dried fruit, not the really hard dried fruit, softer dried fruit)
    ⅔ cup light coconut milk (I had to use a little more as the batter wasn't picking up all the dry ingredients)
    ¼ cup butter, melted
    1 teaspoon grated lemon rind
    ½ teaspoon vanilla extract
    1 large egg, lightly beaten
    2 teaspoons sugar (I used crystal sugar flakes)
    ½ cup white chocolate chips - this is my addition. I had a few left so I just threw them in. I know, not in keeping with cooking light and kind of defeated the purpose - but I did it anyway. Sometimes you gotta be a rule breaker! :-p

    Preheat oven to 400°.Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients (through salt) in a medium bowl, stirring with a whisk. Stir in cranberries; make a well in center of mixture. Combine coconut milk and next 4 ingredients (through egg), stirring well with a whisk. Add to flour mixture, stirring just until moist.Place 12 muffin cup liners in muffin cups. Spoon batter into lined cups. Sprinkle evenly with 2 teaspoons sugar. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wire rack. See the photo above? That is my baby Rudy Rut-ton. He' s getting so big so fast! He is a hellion too. Sure, he doesn't look it below because he's dead to the world....but earlier this evening, he climbed up my treadmill to get hold of a decorating garland I had hanging from the handle. What a stinker! Yeah, he was tuckered out from his racing around the house like a mad man after I got home from work!

    « Homemade Chocolate Eclairs
    Chocolate Whopper Malted Drops »

    About Shelby Law Ruttan

    Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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    Welcome! I'm Shelby, a home cook who learned from her grandmother and mother and have been sharing family recipes since 2007. I share quick and easy recipes as well as low calorie, low carb, and keto diet recipes...

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    Welcome! I'm Shelby, a home cook who learned from her grandmother and mother and have been sharing family recipes since 2007. I share quick and easy recipes as well as low calorie, low carb, and keto diet recipes...

    More about me →

    Homemade Flour Tortillas
    Old-Fashioned Baked Rice Pudding
    Vegetarian Meatloaf

    Trending Recipes

    • Mom's Rhubarb Sauce
    • Keto Chicken Nuggets with Canned Chicken
    • Air Fryer Roast Beef with Herb Crust
    • Baked Red Snapper Recipe with Garlic Topping
    • Crockpot Venison Stew - Warm and Hearty
    • Air Fryer Rotisserie Chicken
    • Special K Loaf aka Cottage Cheese Loaf
    • Rhubarb Dream Bars - Keto Recipe

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