I love coconut!
It seems like lately coconut has become super popular. There are tons of coconut water drinks in the stores also coconut milk and even coconut flour. I know this won’t be my last post with coconut as the main ingredient. These muffins are sweet but not super sweet.
If cranberries are your not your favorite dried fruit, use dried apricots or any other dried fruit.
I also added some shredded coconut on the top of half of the muffins before baking. It may the tops really crunchy and tasty.
Adapted from Cooking Light, Jan-Feb. 2005
- 2 cups all-purpose flour
- 2/3 cup sugar
- 2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup sweetened dried cranberries
- 1/2 cup shredded unsweetened coconut
- 2/3 cup light coconut milk
- 1/4 cup butter, melted
- 1 teaspoon grated lemon rind
- 1 teaspoon vanilla extract
- 1 large egg, lightly beaten
- 2 teaspoon sugar
Preheat oven to 350 degrees. Lightly spoon flour into dry measuring cups; level with a knife. In a medium bowl combine flour, sugar, baking powder and salt, stirring with a whisk. Stir in cranberries and coconut; make a well in the center of the mixture.
Combine coconut milk, butter, grated lemon, vanilla extract and egg, stirring well with a whisk. Add to flour mixture, stirring just until moist.
Place 12 muffin cup liners in muffin cups. Spoon batter into lined cups. Sprinkle evenly with 2 teaspoon sugar.
Bake at 350 degrees for 25 minutes or until muffins spring back when touched lightly in the center. Remove muffins from pans and place on a wire rack.