The Pioneer Woman Tasty Kitchen
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Cranberry Coconut Pistachio Cakes

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Level: Easy

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Description

Perfect addition to your morning cup of joe and great on the go!

Ingredients

  • ½ cups Fresh Or Frozen Cranberries
  • 3 Tablespoons Pistachios
  • 1-½ cup All-purpose Flour
  • ½ cups Granulated Sugar
  • 1-¼ teaspoon Baking Powder
  • ¼ teaspoons Baking Soda
  • ¼ teaspoons Salt
  • ¼ cups Unsalted Butter, Cubed And Chilled
  • ¾ cups Buttermilk
  • 1 whole Large Egg, Beaten
  • ½ teaspoons Vanilla Extract
  • 3 Tablespoons Sweetened Shredded Coconut

Preparation

Grease your muffin pan (cavities and the top) and set aside. Preheat your oven to 400ºF.

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.

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 a toothpick inserted in the center of each muffin comes out clean. Cool in pan for 1 minutes then pop out onto a cooling rack to cool completely.

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