Coconut Cranberry Muffins

By á-47

Ingredients

• 2 cups flour
• 2/3 cup sugar
• 2 tea. baking powder
• 1/4 tea. salt
• 1 cup sweetened dried cranberries
• 2/3 cup light coconut milk
• 1/4 cup melted butter
• 1 tea. grated lemon rind
• 1/2 egg, lightly beaten
• 2 tea. sugar

Preparation

Step 1

Preheat oven to 400 degrees.

Lightly spoon flour into dry measuring cups, level with a knife. Combine flour and next 3 ingredients in a medium bowl, stirring with a whisk. Stir in cranberries; make a well in center of mixture. Combine coconut milk and next 4 ingredients, stirring well with a whisk. Add to flour mixture, stirring just until moist.

Line 212 muffin cups., Spoon batter into lined cups. Sprinkle evenly with 2 tea. sugar. Bake at 400 degrees for 20 minutes or until muffins spring back when touched lightly in center.

Remove muffins from pans immediately, place on a wire rack.