Coconut Corn Muffins



Coconut Corn Muffins
Ready in 30 minutes

Serves 10 – 12 Muffins


½ cup yellow cornmeal

½ cup flour

1 teaspoon baking powder

½ teaspoon salt

1 cup shredded/desiccated coconut

1 cup condensed milk / honey

½ cup + 2 tablespoons water (if using condensed milk) or milk (if using honey)

2 eggs

1 tablespoon oil

½ teaspoon vanilla

¼ cup of dried cranberry (you can add ½ cup if you prefer).


  1. Set oven to 350*F and grease and flour muffin cups or use paper liner.
  2. Combine all the dry ingredients.
  3. In another bowl whisk the milk/ water/honey, egg, oil, vanilla.
  4. Pour over the dry ingredients.
  5. Add your cranberry.
  6. Mix until just moist and incorporated.
  7. Spoon into muffin cups 2/3 to 3/4 full.
  8. Bake in preheated oven for 15 minutes, or until toothpick inserted comes out clean.
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