How To make Cranberry Coconut Muffins

Cranberry Sweetbread Muffins

Sweetbread is a favorite at this time of year and these Ocean Spray Craisins Sweetbread Muffins are a great twist on a classic.

This recipe is a great activity to plan with the kids and the perfect treat to give as a gift and spread some joy with family and friends.

#togetheragainwithOS

Ocean Spray Craisins Sweetbread Muffins

Ingredients

2 cups of All Purpose Flour
¾ cup granulated sugar
3 tsp baking powder
½ tsp salt
1 tsp cinnamon
¼ tsp freshly grated nutmeg
¼ tsp freshly grated tonka bean
1 ½ cup coconut milk
¼ cup oil
1 egg
½ tsp coconut essence
¾ cup freshly grated coconut
1 ¼ cup Ocean Spray Craisins
¼ cup brown Sugar


Method

Preheat oven to 350ºF.
Prepare a muffin tin with 12 cupcake liners.,
In a small bowl, toss Craisins lightly in flour.
In a separate bowl, combine the dry ingredients and set aside.
Whisk together the milk, oil, egg and essence in a small bowl.
Create a well in the middle of the dry ingredients and add wet ingredients to the dry.
Mix just until fully combined.
Add craisins and coconut.
Scoop the batter into each tin, filling ¾ way.
Sprinkle each muffin with brown sugar and bake for 15 minutes.
Allow to cool and enjoy!

White Chocolate Coconut Cranberry Oatmeal Cookie Recipe - Laura in the Kitchen Ep 285

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Cranberry muffins | eggless homemade cranberry muffins | happy cooking | cooking made easy |

Cranberry Almond Muffins | Epitome of Taste

Easy & quick to make almond muffins recipe with dried cranberries. Wonderful morning treat!
Yield: 6 Muffins

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INGREDIENTS
▪︎ 70g flour
▪︎ 45g almond meal
▪︎ 95 unsalted butter, room temperature
▪︎ 75g castor sugar
▪︎ 75g eggs, room temperature
▪︎ 3/4 tsp baking powder
▪︎ 1/4 tsp salt
▪︎ 1/2 tsp vanilla extract
▪︎ 60g milk
▪︎ Dried cranberries
▪︎ 1/4 sliced almonds, for topping

INSTRUCTIONS
1. Preheat the oven to 200° C & line a muffin pan with paper liners.
2. In a bowl cream together butter & castor sugar until light & fluffy for 2 to 3 minutes.
3. Add eggs & vanilla extract. Beat for a minute until well mixed.
4. Sift together flour, salt & baking powder. Add almond meal. Mix until just combined.
5. Add milk & mix until just combined. Do not overmix
6. Dump in dried cranberries. Mix with spatula.
7. Divide the batter evenly among the prepared muffin cups. Sprinkle with sliced almonds.
7. Bake at 200° C for 5 minutes, then reduce the temperature to 170° C & bake for additional 15 to 17 minutes.
8. Serve warm or room temperature. Enjoy!

OTHER MUFFIN RECIPES TO TRY
Double Chocolate Banana Muffins

Apple & Walnut Muffins

Doughnut Muffins

Blackcurrant Jam Muffins

Banana Chocolate Chip Muffins

Baked Mini Oreo Cheesecakes

Brownie Muffins

Pear Streusel Muffins

Sprinkle Birthday Cake Muffins

Blueberry Streusel Muffins

Jelly Muffins

Banana Muffins

Mixed Berry Muffins

Strawberry Jam & Peanut Butter Crumble Muffins

Pineapple Coconut Muffins

Dark Chocolate Muffins

Strawberry Muffins

Dark Chocolate Raspberry Muffins

Carrot & Walnut Muffins with Cream Cheese Frosting

Oreo Muffins

Blackberry Crumb Muffins

Chocolate Muffins

Muffin Financiers (French Almond Cakes)

Cinnamon Crumb Muffins

Coconut Muffins

Carrot Pineapple Muffins

Orange & Cranberry Muffins || ???? 25 Days of Keto Christmas ????

[RECIPE BELOW] Cranberry & Orange Muffins.

Cranberries and orange is a combination that is usually used around Christmas time. I don't know why but I don't care because this is the time of year that we are all a little bit more relaxed with our carb intake and whilst you can have this as a dessert.... That's not what it's intended for! This is a lovely sweet breakfast recipe I created for your keto Christmas!

| The Recipe |

MUFFIN INGREDIENTS:
- 50g (1.8oz) Vanilla Whey Protein Powder (I used MyProtein)
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 1/4 tsp Orange Extract
- 100g (1 cup) Almond Flour
- 2 Large Eggs
- 2 tbsp Coconut Oil, melted
- 3 tsp Sweetener (I used Erythritol)
- 6 tbsp Fresh Cranberries, finely chopped

GLAZE INGREDIENTS:
- 1/4 cup Sweetener (I used Erythritol, powdered) - Powdered sweetener will yield better results.
- 2 tbsp Double/Heavy Cream
- 1 tsp Vanilla Extract

METHOD:
1. Preheat the oven to 175c/325f.
2. In a medium bowl, add baking powder, whey protein powder, salt, almond flour, sweetener. Mix until well combined, set aside.
3. In a small bowl, add eggs, coconut oil, orange extract. Mix until well combined.
4. Pour the wet mixture into the dry mixture and mix until well combined. Add the cranberries and then mix again. At this point your dough will be mixed but rather sticky, this is normal.
5. In prepared muffin tins or silicone moulds, pour your mixture until your moulds/tins are 3/4 of the way full. You should comfortably have 7 and at a push be able to have 8.
6. Place in the oven for 14-16 minutes - they will raise quite a lot and the top will go glossy brown, to ensure they're cooked at the way through, stick a toothpick or knife into the middle and it should come out clean.
7. Leave to cool in the tin/moulds for 5 minutes, then remove from container and leave to cool for a further 10 minutes.
8.Whilst they are cooling, prepare your glaze by mixing the sweetener, cream and vanilla extract together. Pour some of the glaze on each muffin.
Enjoy!

Please note, all macros are calculated with My Fitness Pal and may vary on ingredients used.
Serves 8:
Per Muffin:

Calories: 124kcal
Fat: 9g
Protein: 8g
Net Carbs: 3g


| The Keto Kitchen |


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Coconut and Cranberry muffins |

Hello! Thanks for stopping by. I am Prathyu Mahesh, a college-goer, budding entrepreneur and a baking fanatic. When I am not studying, I am either baking or learning new baking tricks/techniques. I was fascinated with baking even as a child, which made me experiment quite a bit in this area. I wish to share those tips with you all, to encourage you to try these desserts at home.

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Recipe :
Makes 7 large muffins
120 gm salted butter
80 gm castor sugar
80 ml milk
1 tsp vinegar
2 medium sized eggs
50 gm desiccated coconut
140 gm all purpose flour
1 tsp baking powder
1/2 tsp baking soda
100 gm cranberries
cranberries and coconut for topping

Music : Ice Tea
Musician : Not The King








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