Cranberry, Coconut and Lime Muffins. |
So tasty. |
Cranberry, Coconut and Lime 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
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. |
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. |
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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