CRANBERRY COCONUT MUFFINS

Cranberry Coconut Muffins image

Make and share this Cranberry Coconut Muffins recipe from Food.com.

Provided by Rita1652

Categories Dessert

Time 40m

Yield 18 muffins

Number Of Ingredients 11

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Ingredients

1 1/2 cups fresh cranberries or 1 1/2 cups frozen cranberries, rough chopped
1 1/4 cups sugar, divided
2 tablespoons chopped crystallized ginger
1 teaspoon cinnamon
3 cups all-purpose flour
1 1/2 tablespoons baking powder
1/2 teaspoon salt
1/2 cup coconut oil, softened
2 eggs, lightly beaten
1 cup milk or 1 cup unsweetened coconut milk
1 cup chopped flaked coconut

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.

Nutrition Facts : Calories 224.7, Fat 8.6, SaturatedFat 7, Cholesterol 22.6, Sodium 184.1, Carbohydrate 34.3, Fiber 1.5, Sugar 16, Protein 3.5

*** Explore more Cranberry Coconut Muffins Recipes »

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