Cranberry Coconut Muffins |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Ingredients:
2 cups all-purpose flour |
3/4 cup granulated sugar |
3/4 cup sweetened flaked coconut |
1 tablespoon baking powder |
1 teaspoon baking soda |
1/4 teaspoon cinnamon |
1/4 teaspoon salt |
1 1/4 cups buttermilk |
2 eggs |
1/4 cup vegetable oil |
1 teaspoon vanilla |
1 cup cranberries, chopped |
Directions:
1. In bowl, stir together flour, sugar, 1/2 cup of the coconut, baking powder, baking soda, cinnamon and salt.
2. Whisk buttermilk, eggs, oil and vanilla; stir into flour mixture along with cranberries just until blended.
3. Spoon into lightly greased muffin tins, filling three-quarters full; sprinkle with remaining coconut.
4. Bake in 400F oven for about 20 minutes or until golden and firm to the touch.
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