Friday, December 13, 2019

Cranberry Coconut Muffins for #Christmas Week + book #giveaway from author @DarylWoodGerber


 From Daryl:

GIVEAWAY BELOW!

🎄

Welcome to our Christmas week...that goes on for longer than a week.  But who's counting?   Each day we'll post something you can share with friends and family or enjoy all by yourself, even if you are the bah, humbug type. Today, I'm sharing a cranberry coconut muffin recipe, perfect for a holiday morning.  I had extra cranberries left over from Thanksgiving and kept them frozen. Everything else was in my cupboard.

🎄


I love making muffins. They’re so easy.  No fancy glazes or crumbles. Although, for this one, you will sprinkle with extra coconut and dust with sugar. The coconut toasts while they bake up and the cranberries – wow. Even frozen, they get juicy and pop in your mouth with each bite. Who needs fresh fruit when you have berries that survive the freeze?

I'm sharing both the regular and gluten-free versions. You just need a few extra baking items when making this gluten-free. The specialty flours, of course, plus xanthan gum, and whey powder. Why whey powder? It's like my magic potion! It helps  gluten-free baked goods stay softer longer. Promise.

CRANBERRY COCONUT MUFFINS

REGULAR VERSION
(yields: 15-16)

2 cups all purpose flour
1/2 cup shredded coconut
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cups sugar
1 egg
1 cup milk
1/4 cup vegetable oil
1 teaspoon lemon juice
2 cups cranberries frozen or fresh, if frozen don't worry about thawing
12 extra teaspoons of shredded coconut for sprinkling
Extra sugar for dusting the coconut topping.

Preheat oven to 400°F. Spray muffin tray with Pam, then line muffin tray with muffin papers and set aside.

In a medium bowl, combine the flour, coconut, baking powder, and salt. Mix until completely combined.

In a large bowl, beat the sugar, lemon juice, egg, milk, and oil.

Stir the dry ingredients into the wet ingredients.

Gently fold in the cranberries.

Spoon the batter into the muffin papers, filling 3/4 full. Sprinkle the top of each muffin with a teaspoon of coconut and a dash of sugar.

Bake for 18-22 minutes, until a toothpick comes out clean.  Allow to cool 10 in the muffin pans before setting on a wire rack to cool completely.

 🎄
GLUTEN-FREE VERSION
(yields: 15-16)

2 cups all gluten-free flour
1/2 teaspoon xanthan gum
1 tablespoon whey powder
1/2 cup shredded coconut
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cups sugar
1 teaspoon lemon juice
1 egg
1 cup milk
1/4 cup vegetable oil
2 cups cranberries frozen or fresh, if frozen don't worry about thawing
12 extra teaspoons of shredded coconut for sprinkling
Extra sugar for dusting the coconut topping.


Preheat oven to 400°F. Spray muffin tray with Pam, then line muffin tray with muffin papers and ALSO spray inside of papers.  This really helps gluten-free items not to "stick" to the paper. Set aside.

In a medium bowl, combine the gluten-free flour, xanthan gum, whey powder, coconut, baking powder, and salt. Mix until completely combined.

In a large bowl, beat the sugar, lemon juice, egg, milk, and oil.

Stir the dry ingredients into the wet ingredients.

Gently fold in the cranberries.

Spoon the batter into the muffin papers, filling 3/4 full. Sprinkle the top of each muffin with a teaspoon of coconut and a dash of sugar.

Bake for 18-22 minutes, until a toothpick comes out clean. Allow to cool 10 in the muffin pans before setting on a wire rack to cool completely.

*Wrap gluten-free muffins separately to keep from drying out. May be frozen.








🎄

MERRY MERRY GIVEAWAY
Leave a comment and you could win 
a choice of any of my books.  
What treats do you enjoy on holidays?
Remember to leave your email address 
so I can contact you if you win. 
MOST RECENT RELEASES
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Order FAN MAIL, the second in series, trade paperback and e-book:
Applebooks 
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Order SIFTING THROUGH CLUES HERE, trade paperback and e-book

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80 comments:

  1. The muffins look delicious! I like to make a treat that is like a praline on a graham cracker base.
    patdupuy@yahoo.com

    ReplyDelete
  2. Big congratulations on your most recent book releases!
    Thanks for sharing the recipe.I would have never thought of pairing coconut & cranberries together.I definitely need to stock up on cranberries and coconut. I enjoy eating homemade Christmas cookies(snowballs,spritz,thumbprint,etc....)during the Holiday season.Thanks for the giveaway.
    BakingCookies32(at)Gmail(dot)com

    ReplyDelete
    Replies
    1. Mindy, cookies are the best at holiday time, aren't they? ~ Daryl

      Delete
  3. Peanut butter cookies with a hersey kiss. The muffins look delicious. Donakutska7@gmail.com

    ReplyDelete
  4. I’m actually one of those people who like fruitcake. I blame it on my dad.
    sgiden at verizon(.)

    ReplyDelete
    Replies
    1. Sandy, I like fruitcake as long as it doesn't have nuts in it. One of my favorite cakes is date cake. ~ Daryl

      Delete
  5. I love chocolate chip cookies

    ReplyDelete
  6. Those cupcakes looks delicious . The only thing is I really do not like coconut. Is it ok to omit the coconut.

    ReplyDelete
    Replies
    1. Lois, I'm sure it would be fine without coconut. You could add white chocolate chips. Make sure to dust the top with sugar when baking ~ Daryl

      Delete
    2. I am Lois @ rainonlois@aol.com

      Delete
  7. Never thought of adding Coconut to cranberry muffins but for sure trying this recipe.

    ReplyDelete
  8. Sausage balls....vadershepard@embarqmail.com

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  9. I love ALL the cookies!! Thank you for sharing your recipe and the gluten free version!! && thank you for the chance to win. I love your books! prockish2013 @gmail

    ReplyDelete
  10. I love soft & chewy peanut butter cookies. deborahdumm(at)yahoo(dot)com

    ReplyDelete
  11. Of all the treats we make during the holiday season, cornflake cookies are my favorite.
    turtle6422 at gmail dot com

    ReplyDelete
    Replies
    1. I used to make corn flake cookies with coconut. Are those the ones you mean? Yum. ~ Daryl

      Delete
  12. I enjoy marzipan fruits, and also the marzipan stollen from our local Trader Joe's. And eggnog! Thanks for the giveaway and merry, Merry! aut1063(at)gmail(dot)com

    ReplyDelete
  13. I like divinity, marizan anything and eggnog. Saamm7(at)msn(dot).com

    ReplyDelete
  14. I really enjoy homemade Christmas cookies during the Holidays. Your muffins should amazing, I like the coconut in the recipe. Merry Christmas and Happy New Year.
    diannekc8(at)gmail(dot)com

    ReplyDelete
  15. I will be trying this recipe. I love cranberry muffins and coconut and together should be wonderful. I usually get a cheesecake and I found a recipe for a new cocktail - Caramel Snickerdoodle Martini and bought the ingredients to make it. Thank you so much for this chance. pgenest57(at)aol(dot)com

    ReplyDelete