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Coconut Cranberry Muffins

 Coconut Cranberry Muffins
To me, a perfect day includes time in the kitchen baking a batch of goodies...and my husband would agree! I keep some of these muffins in the freezer for a fast anytime snack.—Janice Christofferson, Eagle River, Wisconsin
12 ServingsPrep: 15 min. Bake: 20 min.

Ingredients

  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 2/3 cup plus 2 teaspoons sugar, divided
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 egg, lightly beaten
  • 2/3 cup light coconut milk
  • 1/4 cup butter, melted
  • 1/2 teaspoon vanilla extract
  • 1 cup dried cranberries
  • 1 teaspoon grated lemon peel

Directions

  • In a large bowl, combine the flour, 2/3 cup sugar, baking powder and
  • salt. In a small bowl, combine the egg, milk, butter and vanilla.
  • Stir into dry ingredients just until moistened. Fold in cranberries
  • and peel.
  • Fill paper-lined muffin cups half full; sprinkle with remaining
  • sugar. Bake at 400° for 16-20 minutes or until a toothpick comes
  • out clean. Cool for 5 minutes before removing to a wire rack. Yield:
  • 1 dozen.
Nutritional Facts: 1 muffin equals 212 calories, 6 g fat (4 g saturated fat), 28 mg cholesterol, 154 mg sodium, 37 g carbohydrate, 1 g fiber, 3 g protein.