Saturday, January 23, 2016

Cranberry, Coconut and Lime Muffins

Pin It Cranberry, Coconut and Lime Muffins

Cranberry, Coconut and Lime Muffins.
Our first snowstorm of winter arrived this morning. As I write this, it is still snowing and should accumulate to be a big one. It's nice being home in my PJs watching the news, looking out the window and admiring the beauty that is snow. The snow plows are out on the street clearing the streets and people are clearing their cars only to have to come back out to do it again. I wanted to bake something this morning and used some of the cranberries in my freezer for this recipe. I changed the original recipe from the blog, Sweet Peas and Saffron and added freshly squeezed lime juice and replaced milk with coconut milk. These Cranberry, Coconut and Lime Muffins are fluffy and more tart than sweet. The cranberries and lime really balance the sweetness of the coconut flakes and the flavor combination is great. These muffins are perfect with coffee, tea and hot cocoa. Recipe is below.
So tasty.
Cranberry, Coconut and Lime Muffins.

Yield: 15 Muffins

Ingredients
2 cups  All Purpose Flour ( I use King Arthur)

¾ cup Granulated Sugar

3 teaspoons Baking Powder

½ teaspoon Coarse Salt

1 Extra Large Egg

1 cup Coconut Milk (I use Silk)

¼ cup Vegetable Oil

½ cup Shredded Coconut + 3-4 tablespoons for sprinkling

Zest from 1 Lime

1 teaspoon Freshly Squeezed Lime Juice

2 cups Fresh or Frozen Cranberries

1 dozen of the 15 Cranberry, Coconut and Lime Muffins I baked.
Lovely and yummy.

Instructions
Heat oven to 400 degrees.

Line muffin/cupcake tray with muffin papers (medium/large); set aside.

In a large bowl, using a whisk or spatula, combine the flour, coconut, baking powder, salt, sugar and lime zest.

So good.
Cranberry, Coconut and Lime Muffins.

In a separate medium bowl, beat the egg with a fork.

Add the coconut milk, vegetable oil, and lime juice and mix with a spatula until incorporated.

Take the wet ingredients and stir with spatula into the dry ingredients and incorporate. Do not over mix.

Gently fold in the cranberries.

On wire rack cooling.
Close-up.
Using a spoon or ice cream scoop, add the batter into the muffin papers ¾ full.

Sprinkle the top of each muffin with ½ teaspoon of shredded coconut.

Bake for 17 to 20 minutes, until a toothpick inserted in the center of a muffin comes out clean. My muffins baked in 17 minutes.

Muffins right out the oven. 
Check out these pretty muffins.
Let muffins cool in pans for 10 minutes and then transfer to wire rack to cool completely.

Recipe adapted from Sweet Peas and Saffron:
http://sweetpeasandsaffron.com/2015/03/cranberry-lime-coconut-muffins.html

Enjoy!

-Sophia/Two Frys

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