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Ingredients
| all-purpose flour (unsifted): 2 cups |
| granulated sugar: 2/3 cup |
| baking powder: 2 tsp |
| salt: 1/4 tsp |
| dried sweetened cranberries: 1 cup |
| canned coconut milk: 2/3 cup |
| salted butter: 1/4 cup (melted) |
| lemon peel: 1 tsp |
| vanilla extract: 1/2 tsp |
| eggs: 1 (large//lightly beaten) |
| granulated sugar: 2 tsp |
Coconut-Cranberry Muffins
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
20 min -
Servings
12 serving(s)
Tags
- Preheat oven to 400°F.
- Lightly spoon flour into dry measuring cups; level with knife. Combine flour, sugar, baking powder, and salt in a medium bowl, stirring with a whisk. Stir in cranberries; make a well in the center of the mixture.
- In a separate bowl, combine coconut milk, butter, lemon rind, vanilla, and egg. Add to flour mixture, stirring just until moist.
- Place 12 muffin cup liners in the pan. Spoon batter into lined cups. Sprinkle evenly with 2 teaspoons sugar. Bake for 20 minutes.