Cranberry Coconut Pistachio Coffee Cakes

If you have approximately 33 minutes to spend in the kitchen, Cranberry Coconut Pistachio Coffee Cakes might be an excellent lacto ovo vegetarian recipe to try. This recipe makes 12 servings with 168 calories, 3g of protein, and 7g of fat each. For 25 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. 728 people were impressed by this recipe. It works well as a side dish. If you have granulated sugar, sweetened coconut, egg, and a few other ingredients on hand, you can make it. It is brought to you by Crunchy Creamy Sweet. Overall, this recipe earns a not so spectacular spoonacular score of 22%. If you like this recipe, take a look at these similar recipes: Orange-Cranberry Coffee Cakes, Cranberry Pistachio Coconut Chia Pudding, and Pistachio-Crusted Salmon Cakes.

Servings: 12

Preparation duration: 15 minutes

Cooking duration: 18 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Grease your muffin pan ( cavities and the top ) and set aside.Preheat your oven to 400 degrees F.Slice big cranberries in halves and chop the pistachios. Set aside.In a medium bowl, whisk together the dry ingredients ( flour, sugar, baking powder, baking soda and salt ). Cut in butter with a pastry cutter until the mixture resembles coarse crumbs. Add cranberries and gently toss to coat. ( see note )In another mixing bowl, whisk together buttermilk and egg. Add vanilla and whisk. Add the wet ingredients to dry ingredients and fold in with a spatula until moistened. Do not over mix!Scoop the batter into muffin pan. Sprinkle the tops with coconut, then with chopped pistachios.Bake for 18 - 23 minutes, or until the toothpick inserted in the center of each muffin comes out clean. Cool in pan for 1 minutes, pop out onto a cooling rack to cool completely.

 

Step by step:

1. Grease your muffin pan ( cavities and the top ) and set aside.Preheat your oven to 400 degrees F.Slice big cranberries in halves and chop the pistachios. Set aside.In a medium bowl, whisk together the dry ingredients ( flour, sugar, baking powder, baking soda and salt ).

2. Cut in butter with a pastry cutter until the mixture resembles coarse crumbs.

3. Add cranberries and gently toss to coat. ( see note )In another mixing bowl, whisk together buttermilk and egg.

4. Add vanilla and whisk.

5. Add the wet ingredients to dry ingredients and fold in with a spatula until moistened. Do not over mix!Scoop the batter into muffin pan. Sprinkle the tops with coconut, then with chopped pistachios.

6. Bake for 18 - 23 minutes, or until the toothpick inserted in the center of each muffin comes out clean. Cool in pan for 1 minutes, pop out onto a cooling rack to cool completely.

Nutrition Information:

covered percent of daily need