Friday, July 6, 2012

Whole Wheat Coconut Cranberry Muffins


I posted this recipe long ago. I remembered them being 'okay' and a little dry. I decided to give it a shot again since I made chicken curry last night and had leftover coconut milk. I altered it to mostly qualify as 'real food' and I will say that the results were so incredibly good. I think I am in love with them all over and I am hoping the kids don't eat them so I can have them all over the next little while.

Whole Wheat Coconut Cranberry Muffins
Makes 10 muffins

2 C 100% whole wheat flour
2/3 C sucanat (organic cane juice)
2 tsp baking powder
1/4 tsp salt
1 C dried sweetened cranberries
2/3 C coconut milk
1/4 C coconut oil, melted
1 tsp vanilla extract
2 eggs

Preheat oven to 400 degrees.
Combine the dry ingredients in to a bowl. Add the wet ingredients and stir until combined. Spoon into muffin tin and bake for 20 minutes.
Slather with some butter while still warm and sit out on your porch swing in the gentle breeze and sunlight enjoying your breakfast.

1 comment:

Michela said...

These muffins look super delicious!!!

Last year I was an exchange student in Alaska and loved it because through my experience I also got the chance to discover American cuisine, whose best part I think are desserts! Muffins are no exception! I'll copy the recipe ;)

Michela from Italy

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