Coconut cranberry muffins
December 19, 2009 at 1:17 am 2 comments
Coconut is actually healthier than you think. Coconut fat won’t clog your arteries and your body will try to use up coconut oil (for energy) rather than storing it as body fat.
Coconut cranberry muffins
- 1 can 14oz coconut milk (full fat)
- 2 eggs
- 1/2 cup sugar (to 2/3 cup, if you prefer sweeter)
- 1 c almond flour (or coconut flour)
- 1/2 tsp almond extract
- 2 cup flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- pinch of salt
- 2/3 cup dried cranberries (or raisins)
- 1 c flaked coconut (or sliced almonds)
Preheat oven to 350°F. Mix together wet ingredients with sugar. Then incorporate the flours, baking powder/soda, and salt. When the mixture is almost smooth, add in the dried cranberries. Scoop batter into lined or greased muffin tin, press in coconut flakes on top. Bake for 30 to 35mins till light golden brown. 
-Lina
Entry filed under: cooking, food, recipes, sweet, vegetarian. Tags: baking, coconut milk, food, muffins, recipe.
1.
eatyet | December 20, 2009 at 10:50 pm
my goodness lina..i’m gonna have to try making those…they look delicious
2.
eatyet | December 21, 2009 at 2:58 am
i didn’t know you were a coconut fan