Coconut Cranberry Muffins

This morning was a new muffin recipe morning. See, every Wednesday is Muffin Wednesday at our house. The day we celebrate a new morn with a cakelike confection that we can get away with eating for breakfast because we label it 'muffin'!
My picky eater loves banana muffins. So much so that when he sees a different muffin on the cooling rack he immediately wages a silent protest. This morning, like most mornings it went like this: He walks into the kitchen, looks at the muffins, walks over to the menu posted on the fridge and reads what kind they are. Then he walks out of the kitchen and lays on the couch. He continues his protest despite me telling him to eat and reminding him that every time he tries a new one he likes it. Finally when there are only one or two left he figures he better eat and then takes the muffins and eats. This morning he ate them but picked out all the cranberries- booger!


Coconut-Cranberry Muffins

2 cups all-purpose flour

2/3 cup sugar

2 teaspoons baking powder

1/4 teaspoon salt

1 cup sweetened dried cranberries

2/3 cup light coconut milk

1/4 cup butter, melted (Next time I am going to try coconut oil)

1/2 teaspoon vanilla extract

1 large egg, lightly beaten

2 teaspoons sugar

1/2 cup white chocolate chips

Preheat oven to 375
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients (through salt) in a medium bowl, stirring with a whisk. Stir in cranberries and white chocolate; make a well in center of mixture. Combine coconut milk and next 4 ingredients (through egg), stirring well with a whisk. Add to flour mixture, stirring just until moist.
Place 12 muffin cup liners in muffin cups. Spoon batter into lined cups. Sprinkle evenly with 2 teaspoons sugar. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wire rack.