Wednesday, March 12, 2008

Cranberry Coconut Muffins

Cranberries again, you ask? Well since I still had about one-third of a package of frozen berries, the answer would be yes. It's also March Break here and muffins always come in handy during the day when small people come to you saying, or yelling, "I'm hungry!".

I pretty much made this recipe as written except that I added a very small handful of mini chocolate chips. I figured they would go well with both cranberries and coconut as well as provide some sweetness to balance the tart cranberries. They mixed up nicely and turned out light and fluffy. They don't come with much of a muffin top though and are relatively flat. I don't really mind, though a nicely rounded muffin is always preferable. (To me anyways.)

They're kid friendly and freezable like most muffins. If I wanted to freeze them I could bury them in the four feet of pristine white snow in my backyard but you can just put them in your freezer.

Recipe: Cranberry Coconut Muffins


Anonymous said...

I need to make these for Marc, I think he would love them! Nice job

Meryl said...


The reason the muffins came out too flat on top is probably due to your reducing the oven temperature. I read a long time ago that to get a dome shape, there's a better chance with a higher temperature of about 400 F, which causes a more rapid rise initially. Maybe if you try them again, they'll get those nice rounded tops.
Anyway, they sound great, and I may try them out - If I do, I'll let you know what my results are. Thanks for the recipe!

Canadian Baker said...

Hi Meryl - Thanks for the tip. I never thought of that!

Patricia Scarpin said...

I don't see coconut and cranberries together very often - these muffins are wonderful!

Jessica said...

These look so good. I've been craving coconut lately.

Anonymous said...

I made these this morning with my 3 year old daughter and they are absolutely delicious! Even my hubby loved them and he says he hates coconut!