Cranberry Coconut Muffins

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 1 1/2 cups fresh cranberries or 1 1/2 cups frozen cranberries, rough chopped
• 1 1/4 cups sugar, divided
• 2 tablespoons chopped crystallized ginger
• 1 teaspoon cinnamon
• 3 cups all-purpose flour
• 1 1/2 tablespoons baking powder
• 1/2 teaspoon salt
• 1/2 cup coconut oil, softened
• 2 eggs, lightly beaten
• 1 cup milk or 1 cup unsweetened coconut milk
• 1 cup chopped flaked coconut

Recipe

• 1 preheat oven to 400 degrees.
• 2 toss cranberries with 1/4 cup of sugar, ginger and cinnamon in a bowl; set aside.
• 3 in a mixing bowl, combine flour, baking powder, salt, and remaining 1 cup sugar.
• 4 mix in coconut oil. combine eggs with milk; stir into flour mixture until just moistened. gently fold in coconut, orange zest and cranberries.
• 5 do not over mix.
• 6 fill paper-lined muffin tins two thirds full.
• 7 bake for 20 to 25 minutes.