Best Cranberry Coconut Muffins Recipes

CRANBERRY COCONUT MUFFINS

Steps:

• In bowl, stir together flour, sugar, 1/2 cup of the coconut, baking powder, baking soda, cinnamon and salt.
• Whisk buttermilk, eggs, oil and vanilla; stir into flour mixture along with cranberries just until blended.
• Spoon into lightly greased muffin tins, filling three-quarters full; sprinkle with remaining coconut.
• Bake in 400F oven for about 20 minutes or until golden and firm to the touch.

HEALTHY FRESH CRANBERRY ORANGE COCONUT MUFFINS

Steps:

• NOTE: If not using coconut flour then you can probably use ½ cup of OJ. Coconut flour requires more liquid.
• Preheat oven to 400 degrees F.
• Line muffin tins with paper cups. - I love the new parchment ones they have in grocery stores now.
• In a bowl, stir together cranberries & regular sugar.
• In a large bowl sift together flours, oat bran, coconut flakes, baking powder, salt and brown sugar.
• Whisk eggs, OJ, and melted butter and then add to dry ingredients all at once and stir until moistened.
• Fold in sugared cranberries.
• Scoop into prepared muffins liners evenly .
• Sprinkle desired amount of Turbinado sugar on top of each.
• Bake at 400F for 20 minutes or until lightly brown and toothpick comes out cleanly.

SWEET POTATO, CRANBERRY, AND COCONUT MUFFINS FOR THANKSGIVING CELEBRATION

Steps:

• Take a bowl, mix ground Flax seed, pastry flour, brown sugar, pumpkin pie spice, baking soda and salt. Take another bowl and add cranberries, applesauce, sweet potatoes, eggs, yogurt, milk and coconut; stir until the mixture gets blend well. Spray the nonstick spray into the pan and spoon the batter. Use some unsweetened coconut to sprinkle on the top of the muffins. Keep the pan in the oven and bake it for 30 to 35 minutes. For more Details read on http://www.ethanksgivingday.com/recipes/healthy-thanksgiving-recipes.html

COCONUT-CRANBERRY MUFFINS

Steps:

• 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.

COCONUT CRANBERRY MUFFINS

Steps:

• 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 zest. , Fill paper-lined muffin cups half full; sprinkle with remaining sugar. Bake at 400° until a toothpick comes out clean, 16-20 minutes. Cool for 5 minutes before removing to a wire rack.

CRANBERRY COCONUT MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Toss cranberries with 1/4 cup of sugar, ginger and cinnamon in a bowl; set aside.
• In a mixing bowl, combine flour, baking powder, salt, and remaining 1 cup sugar.
• Mix in coconut oil. Combine eggs with milk; stir into flour mixture until just moistened. Gently fold in coconut, orange zest and cranberries.
• Do not over mix.
• Fill paper-lined muffin tins two thirds full.
• Bake for 20 to 25 minutes.