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

 From Daryl:

GIVEAWAY BELOW!

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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.

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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.

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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.

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MERRY MERRY GIVEAWAY

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a choice of any of my books.  

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