Coconut-Cranberry Muffins |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Coconut milk gives these muffins a little more sweetness and a slightly denser texture than cakelike muffins. Use any other dried fruit you like in place of the cranberries-dried currants or chopped dried apricots, for example, would work well. Ingredients:
2 cups all-purpose flour |
2/3 cup sugar |
2 teaspoons baking powder |
1/4 teaspoon salt |
1 cup sweetened dried cranberries |
2/3 cup light 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°.
2. 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.
3. 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.
|
|