Cranberry Coconut Muffins |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 5 |
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Tart Cranberries with sweet coconut and warming ginger n cinnamon. Ingredients:
1 1/2 cups fresh cranberries or 1 1/2 cups frozen cranberries, rough chopped |
1 1/4 cups sugar, divided |
2 tablespoons chopped crystallized ginger |
1 teaspoon cinnamon |
3 cups all-purpose flour |
1 1/2 tablespoons baking powder |
1/2 teaspoon salt |
1/2 cup coconut oil, softened |
2 eggs, lightly beaten |
1 cup milk or 1 cup unsweetened coconut milk |
1 cup chopped flaked coconut |
Directions:
1. Preheat oven to 400 degrees.
2. Toss cranberries with 1/4 cup of sugar, ginger and cinnamon in a bowl; set aside.
3. In a mixing bowl, combine flour, baking powder, salt, and remaining 1 cup sugar.
4. Mix in coconut oil. Combine eggs with milk; stir into flour mixture until just moistened. Gently fold in coconut, orange zest and cranberries.
5. Do not over mix.
6. Fill paper-lined muffin tins two thirds full.
7. Bake for 20 to 25 minutes.
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