{"id":5440,"date":"2014-01-10T09:25:00","date_gmt":"2014-01-10T15:25:00","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=5440"},"modified":"2014-01-10T09:25:00","modified_gmt":"2014-01-10T15:25:00","slug":"cranberry-coconut-muffins","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2014\/01\/10\/cranberry-coconut-muffins\/","title":{"rendered":"Cranberry Coconut Muffins"},"content":{"rendered":"

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Happy Friday! \u00a0Just have to point out that this is my 3rd post of the week! \u00a0I don’t anticipate every week being this productive, but I am glad to start the year off tackling some of my blogging goals. \u00a0Now for a yummy, fast and simple recipe for your weekend…\"crancoconutmuffin2\"<\/a><\/p>\n

With half a bag of cranberries still in my fridge, and some ideas brewing for what to do to this muffin recipe<\/a>, I whipped these up during nap time. \u00a0Using pineapple juice in the last muffins led me to the thought of coconut and I just so happened to have both coconut oil and coconut milk in my pantry. \u00a0Just like last time I wished I’d had a can of crushed pineapple to add in. \u00a0Maybe I’ll get around to making a tropical cranberry muffin one of these days. \u00a0But that would involve me buying another bag of cranberries and then having leftovers after making the muffins which would then require me to make something else with cranberries. \u00a0I might have to put it on hold until next holiday season. \u00a0I might be muffin-ed out.<\/p>\n

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I’ve sung the praises of coconut oil before. \u00a0This zucchini bread <\/a>is one of my favorite things. \u00a0Coconut oil behaves pretty much the same as oil and butter in a baked good. \u00a0But it’s rock hard at temps at which vegetable oil is liquid and butter is spreadable. \u00a0It remains solid until is reaches temperatures above 76\u00b0F. \u00a0I warmed it in the microwave before using it in this recipe. \u00a0I keep muffins and breads in the fridge unless I know they’re going to be eaten within a couple of days to keep them from going bad. \u00a0With the coconut oil in the muffins they come out of the fridge very hard. \u00a0A quick warm up in the microwave and they become nice and soft and ready to devour. \u00a0I found some great information on this blog<\/a> about using coconut oil and its health benefits. \u00a0I’d never thought about cutting in to pastry dough!<\/p>\n

Coconut is a main and noticeable ingredient in these muffins. \u00a0There’s coconut oil, milk and flakes. \u00a0So the coconut averse may not be into these. \u00a0If you do want the benefits of the coconut oil, just sub milk or buttermilk and leave out the coconut flakes. \u00a0The coconut oil alone shouldn’t make a coconut hater turn up their nose, but I don’t find coconut oil alone to be too coconutty, especially after being baked into something. \u00a0Correct me if I am wrong!<\/p>\n

On another note, I got this wonderful spreader for Christmas from my mother-in-law. \u00a0“No such things as too much butter” is definitely something I find to be true. \u00a0You can get your own at For Such a Time Designs<\/a> on Etsy. \u00a0She hand stamps pieces of flatware and I’ve been perusing her site quite a bit lately. \u00a0Check her out!<\/p>\n

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Coconut Cranberry Muffins<\/h3>\n

Ingredients<\/em><\/p>\n