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Cranberry Muffins with Coconut Cream

By September 30, 2013Muffins, Recipes
Cranberry-Black-and-White-Muffins

Recipe:
Ivana Drinjovski Emmelkamp

Reviewed by:
Rating:
5
On September 30, 2013
Last modified:September 30, 2013

Summary:

If you can’t wait for muffins to cool down, the good news is that you can eat them right away. The cream will more look like sauce, but who cares when they are so delicious!
Tip: You can use dark coffee instead of the water. That will give the muffins even stronger taste.

I wanted to make Cranberry Muffins that will be more colourful than just plain dark chocolaty ones. Although I don’t mind that one colour when I am eating them. LOL! So I came up with this coconut milk cream that was a great contrast to cacao. And when I added dried cranberries that have beautiful red colour, I knew this is going to be a success. They were delicious!

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Cranberry Muffins with Coconut Cream
Serves 12
The coconut milk cream from this recipe is a great contrast to cacao. And when I added dried cranberries that have beautiful red colour, I knew this is going to be a success. They were delicious!
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Prep Time
10 min
Cook Time
30 min
Prep Time
10 min
Cook Time
30 min
428 calories
52 g
22 g
22 g
7 g
9 g
140 g
289 g
10 g
0 g
12 g
Nutrition Facts
Serving Size
140g
Servings
12
Amount Per Serving
Calories 428
Calories from Fat 194
% Daily Value *
Total Fat 22g
34%
Saturated Fat 9g
45%
Trans Fat 0g
Polyunsaturated Fat 9g
Monounsaturated Fat 3g
Cholesterol 22mg
7%
Sodium 289mg
12%
Total Carbohydrates 52g
17%
Dietary Fiber 3g
12%
Sugars 10g
Protein 7g
Vitamin A
2%
Vitamin C
1%
Calcium
19%
Iron
14%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. For 12 muffins
  2. 250 gr whole grain wheat flour
  3. 100 ml cold pressed sunflower oil
  4. 100 gr brown sugar
  5. 2 Handfuls of cranberries
  6. 2 tablespoon malt, agave or some other liquid sweetener
  7. 1 tablespoon baking powder
  8. 1 teaspoon Cloves, cinnamon, cardamom
  9. 200 ml lukewarm water
  10. 1 tablespoon apple vinegar
  11. 100 gr cacao
For the cream
  1. 200ml coconut milk*
  2. 1 – 2 tablespoons malt or agave
  3. 3 – 4 tablespoons shredded coconut
  4. 2 – 3 tablespoons coconut oil
Instructions
  1. How to make it? First make the muffins. Mix first all the dry ingredients. Then add the oil and give it a stir. Add now the water. You may need to add more water. That depends on the flour you are using. The dough has to be quite liquid. It is easier later to make holes. As the last add the vinegar. Put it in the preheated oven on 180 C for about 30 – 35 minutes.
  2. In the meantime make the cream. Heat the milk and add malt and shredded coconut. Cook for 5 – 10 minutes on a low fire. Get it off the fire, let it cool down a bit and, while it’s still warm, add coconut oil.
  3. Using your cookie cutter in the shape you want or simply a good knife, make a hole in each muffin and fill it with the coconut cream. I used cookie cutter as it seemed easier.
  4. Let it set for a few hours. Decorate with some more cranberries and enjoy this wonderful combination of chocolate, coconut and cranberry.
Notes
  1. *Always choose for the thicker coconut milk, usually sold in cans, and not the one you use for breakfast cereals. If you choose for the second one, then cook it longer or use less.
  2. If you can’t wait for muffins to cool down, the good news is that you can eat them right away. The cream will more look like sauce, but who cares when they are so delicious!
  3. Tip: You can use dark coffee instead of the water. That will give the muffins even stronger taste.
Adapted from FlexibleVegan
beta
calories
428
fat
22g
protein
7g
carbs
52g
more
Adapted from FlexibleVegan
FlexibleVegan https://ivanashares.wpengine.com/

I hope you like Cranberry Muffins recipe. If you do, please leave a comment.

If you can’t wait for muffins to cool down, the good news is that you can eat them right away. The cream will more look like sauce, but who cares when they are so delicious! Tip: You can use dark coffee instead of the water. That will give the muffins even stronger taste.
Comments

Author Flexible Vegan

Hi! My name is Ivana, Flexible Vegan, and I am an animal lover, wife, daughter, sister, friend, teacher and amateur chef. I come from Serbia, live in the Netherlands and write in English. Welcome to my Kingdom of good, tasty, vegan food.

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