Coconut cranberry muffins recipe

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  • Serves 10
  • 20 mins to prepare and 20 mins to cook
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Coconut cranberry muffins
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Customer recipe
Added 13 months ago

Surrounding by friends and colleagues still managing to maintain their New Year diets my regular bakes have been pretty much banned. Inspired by the Tesco Orchard Healthy Meals programme I was determined that I too could create a tasty but healthy(ish) treat. These muffins rely on the natural sugar from the fruits, are packed full of flavour, filling and ‘in a nut shell‘ have been enjoyed by even the most serious dieters.

Preheat oven to 190C. Grease 10 cups of a 12-cup muffin tin.

In a bowl rub together the flour and butter/margarine to produce a light bread crumb texture. Stir in the cranberries, coconut, caster sugar and salt.

In a separate glass or jug mix together the eggs and milk. Add the wet ingredients to the dry ingredients all at once and mix briefly until just combined.

Divide the batter evenly between the 10 greased muffin cups. Bake for 15-20 minutes or until risen and golden. Cool in the tin for 10 minutes before turning out onto a wire rack and allowing them to continue cooling.

This recipe works best baking directly in the pan rather than using paper cases. Careful not to over mix, this will make the muffins tough; a few lumps are fine - they will bake out.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

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  • 300 gm Self-raising flour
  • 50 gm Soft margarine or butter
  • 150 gm Dried cranberries (chopped)
  • 100 gm Flaked coconut
  • 3 tbsp Caster sugar
  • 0.25 tsp Salt
  • 2 Large eggs, lightly beaten
  • 250 ml Milk
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