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Coconut-Cranberry Muffins

Coconut-Cranberry Muffins
Need a vegetarian morn meal? Coconut-Cranberry Muffins could be a tremendous recipe to try. This recipe serves 12. One serving contains 203 calories, 3g of protein, and 5g of fat. This recipe covers 4% of your daily requirements of vitamins and minerals. Head to the store and pick up baking powder, sugar, flour, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

1
Preheat oven to 40
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OvenOven
2
Lightly spoon flour into dry measuring cups; level with a knife.
Ingredients you will need
All Purpose FlourAll Purpose Flour
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Measuring CupMeasuring Cup
KnifeKnife
3
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.
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CranberriesCranberries
All Purpose FlourAll Purpose Flour
SaltSalt
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WhiskWhisk
BowlBowl
4
Combine coconut milk and next 4 ingredients (through egg), stirring well with a whisk.
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Coconut MilkCoconut Milk
EggEgg
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WhiskWhisk
5
Add to flour mixture, stirring just until moist.
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All Purpose FlourAll Purpose Flour
6
Place 12 muffin cup liners in muffin cups. Spoon batter into lined cups.
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Muffin LinersMuffin Liners
7
Sprinkle evenly with 2 teaspoons sugar.
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SugarSugar
8
Bake at 400 for 20 minutes or until muffins spring back when touched lightly in center.
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OvenOven
9
Remove muffins from pans immediately; place on a wire rack.
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Wire RackWire Rack
DifficultyHard
Ready In45 m.
Servings12
Health Score1
Vegetarian
DietsLacto Ovo Vegetarian
Dish TypesSide Dish
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