Cranberry coconut muffins

Yield: 18 Servings

Measure Ingredient
2 cups All-purpose flour
¾ cup Granulated sugar
¾ cup Sweetened
\N \N Shredded coconut
1 tablespoon Baking powder
1 teaspoon Baking soda
¼ teaspoon Each cinnamon
\N \N And salt
1¼ cup Buttermilk
2 \N Eggs
¼ cup Vegetable oil
1 teaspoon Vanilla
1 cup Cranberries,
\N \N Chopped

In bowl, stir together flour, sugar, ½ cup (125 mL) of the coconut, baking powder, baking soda, cinnamon and salt. Whisk buttermilk, eggs, oil and vanilla; stir into flour mixture along with cranberries just until blended. Spoon into lightly greased muffin tins, filling three-quarters full; sprinkle with remaining coconut. Bake in 400 degree F(200 degree C) oven for about 20 minutes or until golden and firm to the touch.

Makes 18 muffins.

Per muffin: about 150 calories, 3 g protein, 5 g fat, 23 g carbohydrate.

From: Canadian Living Magazine, October 1992.

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