| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Vegetables | Canadian | Muffins, Breads | 18 | Servings |
INGREDIENTS
| 2 | c | All-purpose flour |
| 3/4 | c | Granulated sugar |
| 3/4 | c | Sweetened |
| Shredded coconut | ||
| 1 | tb | Baking powder |
| 1 | ts | Baking soda |
| 1/4 | ts | Each cinnamon |
| And salt | ||
| 1 1/4 | c | Buttermilk |
| 2 | Eggs | |
| 1/4 | c | Vegetable oil |
| 1 | ts | Vanilla |
| 1 | c | Cranberries, |
| Chopped |
INSTRUCTIONS
In bowl, stir together flour, sugar, 1/2 cup (125 mL) 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 400 degree F(200 degree C) oven for about 20 minutes or until golden and firm to the touch. Makes 18 muffins. Per muffin: about 150 calories, 3 g protein, 5 g fat, 23 g carbohydrate. From: Canadian Living Magazine, October 1992. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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