Triple Coconut, Cranberry Muffins
Servings: 12 muffins
Preparation Time: 15 minutes
Ingredients:
- 2 cups flour
- 2/3 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup dried coconut flakes
- 1 cup dried cranberries
- 3/4 cup coconut milk*
- 2 tablespoons coconut oil, melted
- 2 tablespoons butter, melted
- 1 teaspoon orange or lemon zest, grated
- 1/2 teaspoon vanilla extract
- 1 egg, lightly beaten
- extra coconut flakes
Directions:
Preheat oven to 400 degrees F.
Combine flour, sugar, baking powder, and salt with a whisk. Add coconut and cranberries. Make a well in the middle and pour in remaining ingredients except extra coconut flakes. Mix until just combined. Do not overmix.
Divide batter into 12 muffin cups lined with paper liners. Top with extra coconut flakes. Bake in preheated oven for 15–20 minutes or until a toothpick inserted in center comes out clean.
Remove muffins from pan immediately and cool on a wire rack.
*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)
Recipe submitted by Pat, Jackson, WI.
Recipe prepared by Pat and photographed by Jeremiah Shilhavy.
