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Coconut-Cranberry Muffins

Randy Mayor
Yield 1 dozen (serving size: 1 muffin)
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.

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

Nutrition 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

How to Make It

  1. Preheat oven to 400°.

  2. 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.

  3. 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.