Coconut Cranberry Muffins |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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To me, a perfect day includes time in the kitchen baking a batch of goodies...and my husband would agree! I keep some of these muffins in the freezer for a fast anytime snack.Janice Christofferson, Eagle River, Wisconsin Ingredients:
2 cups king arthur unbleached all-purpose flour |
2/3 cup plus 2 teaspoons sugar, divided |
2 teaspoons baking powder |
1/4 teaspoon salt |
1 egg, lightly beaten |
2/3 cup light coconut milk |
1/4 cup butter, melted |
1/2 teaspoon vanilla extract |
1 cup dried cranberries |
1 teaspoon grated lemon peel |
Directions:
1. 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 peel.
2. Fill paper-lined muffin cups half full; sprinkle with remaining sugar. Bake at 400° for 16-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to a wire rack. Yield: 1 dozen.
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