Follow by Email

Tuesday, January 7, 2014

Cranberry Coconut Pistachio Coffee Cakes


I made these little coffee cakes that are really more muffins for New Year's Day.  I needed something good for breakfast while watching the Rose Parade.  I had had high hopes of being at the Rose Parade this year and then stay over for the National Championship Game.   That didn't happen so I had to settle for watching in HD from my couch with these little muffins.
This recipe uses fresh or frozen cranberries.  So during the holidays always buy an extra bag or two and put them in the freezer to use later in the year.  Cranberries are really good for you and there are more and more recipes that use them.
If the cranberries are frozen set out 1/4 cup of them to let them thaw a little.

Rough chop them.
Then in a bowl add 1 1/2 cups all purpose flour
1/2 cup sugar
1 1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
Cut in 1/4 cup butter, cubed and chilled.
Butter all cut in.  This is like making scones.
Add the chopped cranberries to the flour mixture.  Toss the cranberries to coat them.  Coating them in flour will help them not sink to the bottom of your muffin.
3/4 cup buttermilk
Add one egg.
1 teaspoon vanilla.
Add to dry ingredients.
Do not over mix.  Just mix until the dry is incorporated into the wet.
Add to a sprayed muffin tin.
Sprinkle the tops with coconut.
Chop a couple of Tablespoons of pistachios
Chop into medium size pieces.
Sprinkle the pistachios on top.  Place in a preheated 400 oven.  Bake for 18-23 minutes.
Warm from the oven.


Cranberry Coconut Pistachio Coffee Cakes Recipe

1 1/2 cups all purpose flour
1/2 cup sugar
1 1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter chilled
1 egg
3/4 cup buttermilk
1 teaspoon vanilla
1/2 cup fresh or frozen cranberries chopped
3 Tablespoons pistachios
3 Tablespoons sweetened coconut

Preheat oven to 400.  Bake 18-23 minutes.

















No comments:

Post a Comment