Thursday, October 25, 2012

Cranberry and Toasted Coconut Muffin

The Fall Season has so far been erratic. One day cold and the next two days warm, three days wet with rain and four days windy warm! Being first time single house owners, we have to put our inexperienced minds and hands to deal with plenty of foliage waste and it is like a forever task till the first snow comes and cover them all! I was pretty bumped that I missed the Cranberry Festival again this year when all we ever do on weekends now is laboring the lawn and slump in front of the TV at evenings, feeling exhausted and unmotivated!

Cranberry is in season now. These little ruby red gem sized fruit doesn't seem to be very popular in baking nor cooking except for making into sauce to pour over that Thanksgiving Turkey and being simmered and cooked into Jam. Due to its tart taste and rather bland eaten raw, additional amount of other ingredients like sugar and flavorings need to be added. I had a jar of dried shredded coconut sitting around and used it instead of the boring Vanilla to whip up these muffins. I grew up with the coconut flavor in every type of Malaysian food that I have tasted but my other half and sometimes kids too can find the nutty and milky combination a bit overpowering. Once baked, the coconut shreds gives a sweet and chewy texture to the muffin. If not in favor of coconut, it can be omitted totally and a streusel topping can substitute the topping.

250g All Purpose Flour
1 tsp Baking Soda
Pinch of Salt
140g Sugar
100g Fresh Cranberries
2 Eggs
3 Tbsp Melted Butter
1 cup Sour Cream
1/4 cup of Dried Coconut Shreds plus extra for topping

1. Preheat the oven to 375F/190C. Line the muffin tin with cupcake liners. If not using, grease the muffin tin with butter. Spread out the coconut shred in a baking dish, pop it into the oven for 3 mins to get them lightly toasted. Remove and set aside.
2. Mix the flour, baking soda and salt with a fork in a large bowl. Set aside.
3. Beat the eggs with the sugar together. Pour in the melted butter, Sour cream, fresh cranberries and 1/4 cup of the coconut shreds and fold in evenly.
4. Pour this mixture into the flour mixture bowl, stir and fold gently till all the flour is incorporated into the wet batter.
5. Use the 1/4 cup measuring cup to scoop the batter into each paper liner, this will give an evenly spread and rise muffin once baked. Sprinkle the remaining coconut shreds on top of each muffin batter.
6. Bake for 25 mins or till done. Remove from oven and cool completely in muffin tin.
7. Keep in covered container if not eating immediately.

Makes 12 muffins

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