Time: 40 min.
Complexity: easily
Servings: 5

If you don't have muffin tins, use tins! You can even serve the cooled muffins right in them. It looks so fun. Bake muffins using store-bought muffin mix, adding canned cranberries, a little cinnamon, and coconut flakes. They're delicious and flavorful.

Ingredients:

• 2 x 500g packages of blueberry muffin mix
• 2 cups white cranberry juice
• 2 cans (450g each) canned whole cranberries, rinsed
• 2.5 cups toasted coconut flakes
• 2 tsp vanilla extract
• 2 tsp ground cinnamon
• 1 egg

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

cake mix, cranberry, coconut flakes, cranberry juice, eggs, cinnamon

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Preparation:

Step 1
• Preheat oven to 200°C. Spray the insides of 5 450 ml canning jars with cooking spray.
Step 2
• In a large bowl, combine muffin mix, juice, cranberries, coconut, vanilla, cinnamon, and egg. Stir to combine.
Step 3
• Divide the batter among the prepared jars and place them on a baking sheet. Bake in the oven for 25–30 minutes, or until a cake tester inserted into the cake comes out clean.

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