Cranberry Coconut Muffins
Cranbery Coconut Muffins are soft and tender, made with coconut milk and dried cranberries, with optional white chocolate chips for extra sweetness.
Servings 9
Calories 325kcal
Equipment
- Muffin tin
- Paper liners
Ingredients
- 2 cups all-purpose flour
- ⅔ cup sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup sweetened dried cranberries
- ¾ cup light coconut milk
- ¼ cup butter , melted
- 1 teaspoon grated lemon rind
- ½ teaspoon vanilla extract
- 1 large egg , lightly beaten
- 2 teaspoons sugar
- ½ cup white chocolate chips
Instructions
- 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.
Nutrition
Calories: 325kcal | Carbohydrates: 55g | Protein: 4g | Fat: 10g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 232mg | Potassium: 75mg | Fiber: 2g | Sugar: 31g | Vitamin A: 191IU | Vitamin C: 0.4mg | Calcium: 83mg | Iron: 2mg | Net Carbohydrates: 53g
