| 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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