Coconut-Cranberry Muffins

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 200
  • Calories from fat: 23%
  • Fat: 5.1g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.3g
  • Protein: 2.9g
  • Carbohydrate: 36.1g
  • Fiber: 1.1g
  • Cholesterol: 28mg
  • Iron: 1.2mg
  • Sodium: 167mg
  • Calcium: 52mg

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

  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.
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