Coconut-Cranberry Muffins
Coconut milk gives these muffins a little more sweetness and a slightly denser texture than cakelike muffins. Use any other dried fruit you like in place of the cranberries--dried currants or chopped dried apricots, for example, would work well.
2 cups all-purpose flour
2/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup sweetened dried cranberries
2/3 cup light coconut milk
1/4 cup butter, melted margarine
1 teaspoon grated lemon rind
1/2 teaspoon vanilla extract
1 large egg, lightly beaten switch to 2 whites or 1/4c egg beaters
2 teaspoons sugar
Preheat oven to 400°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients (through salt) in a medium bowl, stirring with a whisk. Stir in cranberries; make a well in center of mixture. Combine coconut milk and next 4 ingredients (through egg), stirring well with a whisk. Add to flour mixture, stirring just until moist.
Place 12 muffin cup liners in muffin cups. Spoon batter into lined cups. Sprinkle evenly with 2 teaspoons sugar. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wire rack.
Yield: 1 dozen (serving size: 1 muffin)
CALORIES 200 (23% from fat); FAT 5.1g (satfat 2.7g, monofat 1.7g, polyfat 0.3g); PROTEIN 2.9g; CARBOHYDRATE 36.1g; FIBER 1.1g; CHOLESTEROL 28mg; IRON 1.2mg; SODIUM 167mg; CALCIUM 52mg;
Cooking Light, JANUARY 2005
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IBS-A for 20 years with terrible bloating and gas. On the diet since April 2004. Remember this from Heather's information pages:
"You absolutely must eat insoluble fiber foods, and as much as safely possible, but within the IBS dietary guidelines. Treat insoluble fiber foods with suitable caution, and you'll be able to enjoy a wide variety of them, in very healthy quantities, without problem." Please eat IF foods!
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Coconut cranberry muffins
