Coconut-Cranberry Muffins

Randy Mayor
Coconut milk gives these muffins a little more sweetness and a slightly denser texture than cakelike muffins. Use any other dried fruit you like in place of the cranberries--dried currants or chopped dried apricots, for example, would work well.

Yield:

1 dozen (serving size: 1 muffin)

Recipe from

Nutritional Information

Calories 200
Caloriesfromfat 23 %
Fat 5.1 g
Satfat 2.7 g
Monofat 1.7 g
Polyfat 0.3 g
Protein 2.9 g
Carbohydrate 36.1 g
Fiber 1.1 g
Cholesterol 28 mg
Iron 1.2 mg
Sodium 167 mg
Calcium 52 mg

Ingredients

2 cups all-purpose flour
2/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup sweetened dried cranberries
2/3 cup light coconut milk
1/4 cup butter, melted
1 teaspoon grated lemon rind
1/2 teaspoon vanilla extract
1 large egg, lightly beaten
2 teaspoons sugar

Preparation

Preheat oven to 400°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients (through salt) in a medium bowl, stirring with a whisk. Stir in cranberries; make a well in center of mixture. Combine coconut milk and next 4 ingredients (through egg), stirring well with a whisk. Add to flour mixture, stirring just until moist.

Place 12 muffin cup liners in muffin cups. Spoon batter into lined cups. Sprinkle evenly with 2 teaspoons sugar. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wire rack.

Note:

January 2005