Coconut-Cranberry Muffins |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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You can use any dried fruit in place of the cranberries, I haven't tried it, but I'm sure it would be good. Ingredients:
2 cups flour |
2/3 cup sugar |
2 teaspoons baking powder |
1/4 teaspoon salt |
1 cup dried sweetened cranberries |
2/3 cup coconut milk |
1/4 cup butter, melted |
1 teaspoon grated lemon rind |
1/2 teaspoon vanilla extract |
1 large egg, lightly beaten |
2 teaspoons sugar |
Directions:
1. Preheat oven to 400°F.
2. Lightly spoon flour into dry measuring cups; level with knife. Combine flour, sugar, baking powder, and salt in a medium bowl, stirring with a whisk. Stir in cranberries; make a well in the center of the mixture.
3. In a separate bowl, combine coconut milk, butter, lemon rind, vanilla, and egg. Add to flour mixture, stirring just until moist.
4. Place 12 muffin cup liners in the pan. Spoon batter into lined cups. Sprinkle evenly with 2 teaspoons sugar. Bake for 20 minutes.
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