Cranberry Coconut Muffins Recipes

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CRANBERRY SAUCE MUFFINS



Cranberry Sauce Muffins image

I found a delicious use for that leftover cranberry sauce.

Provided by Mintcookie

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 35m

Yield 18

Number Of Ingredients 12

2 cups all-purpose flour
½ cup packed brown sugar
¼ cup white sugar
1 tablespoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground cardamom
1 cup cranberry sauce
¾ cup milk
¼ cup vegetable oil
1 egg, slightly beaten
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease 18 muffin cups or line with paper muffin liners.
  • Whisk flour, brown sugar, white sugar, baking powder, salt, cinnamon, and cardamom together in a bowl. Beat cranberry sauce, milk, oil, egg, and vanilla extract together in a separate bowl. Stir flour mixture into cranberry sauce mixture until batter is just-moistened; pour into prepared muffin cups.
  • Bake in the preheated oven until golden brown, about 20 minutes.

Nutrition Facts : Calories 145 calories, Carbohydrate 26.2 g, Cholesterol 11.1 mg, Fat 3.7 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 0.7 g, Sodium 160.4 mg, Sugar 15.1 g

COCONUT-CRANBERRY MUFFINS



Coconut-Cranberry Muffins image

You can use any dried fruit in place of the cranberries, I haven't tried it, but I'm sure it would be good.

Provided by riley_68

Categories     Quick Breads

Time 35m

Yield 12 serving(s)

Number Of Ingredients 11

2 cups flour
2/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup dried sweetened cranberries
2/3 cup coconut milk
1/4 cup butter, melted
1 teaspoon grated lemon rind
1/2 teaspoon vanilla extract
1 large egg, lightly beaten
2 teaspoons sugar

Steps:

  • Preheat oven to 400°F.
  • Lightly spoon flour into dry measuring cups; level with knife. Combine flour, sugar, baking powder, and salt in a medium bowl, stirring with a whisk. Stir in cranberries; make a well in the center of the mixture.
  • In a separate bowl, combine coconut milk, butter, lemon rind, vanilla, and egg. Add to flour mixture, stirring just until moist.
  • Place 12 muffin cup liners in the pan. Spoon batter into lined cups. Sprinkle evenly with 2 teaspoons sugar. Bake for 20 minutes.

Nutrition Facts : Calories 225, Fat 7.5, SaturatedFat 5.2, Cholesterol 27.8, Sodium 151, Carbohydrate 37.6, Fiber 1.5, Sugar 19.4, Protein 3.2

CRANBERRY COCONUT MUFFINS



Cranberry Coconut Muffins image

Make and share this Cranberry Coconut Muffins recipe from Food.com.

Provided by Dancer

Categories     Quick Breads

Time 30m

Yield 18 muffins

Number Of Ingredients 12

2 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup sweetened flaked coconut
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon salt
1 1/4 cups buttermilk
2 eggs
1/4 cup vegetable oil
1 teaspoon vanilla
1 cup cranberries, chopped

Steps:

  • In bowl, stir together flour, sugar, 1/2 cup of the coconut, baking powder, baking soda, cinnamon and salt.
  • Whisk buttermilk, eggs, oil and vanilla; stir into flour mixture along with cranberries just until blended.
  • Spoon into lightly greased muffin tins, filling three-quarters full; sprinkle with remaining coconut.
  • Bake in 400F oven for about 20 minutes or until golden and firm to the touch.

CRANBERRY COCONUT MUFFINS



Cranberry Coconut Muffins image

Make and share this Cranberry Coconut Muffins recipe from Food.com.

Provided by Rita1652

Categories     Dessert

Time 40m

Yield 18 muffins

Number Of Ingredients 11

1 1/2 cups fresh cranberries or 1 1/2 cups frozen cranberries, rough chopped
1 1/4 cups sugar, divided
2 tablespoons chopped crystallized ginger
1 teaspoon cinnamon
3 cups all-purpose flour
1 1/2 tablespoons baking powder
1/2 teaspoon salt
1/2 cup coconut oil, softened
2 eggs, lightly beaten
1 cup milk or 1 cup unsweetened coconut milk
1 cup chopped flaked coconut

Steps:

  • Preheat oven to 400 degrees.
  • Toss cranberries with 1/4 cup of sugar, ginger and cinnamon in a bowl; set aside.
  • In a mixing bowl, combine flour, baking powder, salt, and remaining 1 cup sugar.
  • Mix in coconut oil. Combine eggs with milk; stir into flour mixture until just moistened. Gently fold in coconut, orange zest and cranberries.
  • Do not over mix.
  • Fill paper-lined muffin tins two thirds full.
  • Bake for 20 to 25 minutes.

Nutrition Facts : Calories 224.7, Fat 8.6, SaturatedFat 7, Cholesterol 22.6, Sodium 184.1, Carbohydrate 34.3, Fiber 1.5, Sugar 16, Protein 3.5

HEALTHY FRESH CRANBERRY ORANGE COCONUT MUFFINS



Healthy Fresh Cranberry Orange Coconut Muffins image

I'm a sucker for all things coconut and now that we have healthier options for incorporating it I like to modify existing recipes. This is a healthier version of a classic Cranberry Orange muffin. I've eaten 2 just now and had to make myself stop. Original version of this I was inspired from is recipe #75662 on this site.

Provided by healthyrecipenut

Categories     Breakfast

Time 35m

Yield 16 muffins, 16 serving(s)

Number Of Ingredients 14

1 cup fresh cranberries, chopped
1/4 cup sugar
1/4 cup brown sugar
1/4 cup unsweetened flaked coconut
1 1/2 cups white whole wheat flour
1/4 cup coconut flour
1/4 cup oat bran
3 teaspoons baking powder
1/2 teaspoon kosher salt
1/3 cup coconut butter, melted
3/4 cup orange juice
2 large eggs
1/2 cup pepitas (raw hulled pumpkin seeds)
turbinado sugar, for sprinkling on top before baking

Steps:

  • NOTE: If not using coconut flour then you can probably use ½ cup of OJ. Coconut flour requires more liquid.
  • Preheat oven to 400 degrees F.
  • Line muffin tins with paper cups. - I love the new parchment ones they have in grocery stores now.
  • In a bowl, stir together cranberries & regular sugar.
  • In a large bowl sift together flours, oat bran, coconut flakes, baking powder, salt and brown sugar.
  • Whisk eggs, OJ, and melted butter and then add to dry ingredients all at once and stir until moistened.
  • Fold in sugared cranberries.
  • Scoop into prepared muffins liners evenly .
  • Sprinkle desired amount of Turbinado sugar on top of each.
  • Bake at 400F for 20 minutes or until lightly brown and toothpick comes out cleanly.

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