Cranberry and Lime Muffins

After I made my Lemon Cranberry Muffins for this month's Secret Recipe Club reveal, I started thinking they'd be good with lime, too.  So I had to try it!

Cranberry and Lime Muffins
Adapted from The Pajama Chef

Ingredients:

• 1/2 cup plain yogurt
• 2/3 cup sugar (half brown)
• 2 large eggs
• zest and juice from one lime
• 1/2 tsp. vanilla extract
• 1/3 cup oil
• 1/2 cup white whole wheat flour
• 1 cup unbleached flour
• 2 tsp. baking powder
• 1/8 tsp. salt
• 1-1/2 cups frozen cranberries (or fresh)
• 1/2 cup coconut
• coarse sea salt

Directions:

1. Line muffin tin with paper liners or grease with cooking spray.
2. In a large bowl, beat together yogurt, sugar, and eggs. Then add lime zest, lime juice, and vanilla extract. Lastly, stir in oil.
3. Stir together flour, baking powder and salt. Gently fold into wet ingredients and stir until just moistened. Batter will be lumpy.  Add cranberries and coconut and stir until combined.
4. Preheat the oven to 350°.  Spoon batter into prepared muffin cups and sprinkle tops lightly with coarse sea salt.
5. Bake for 25-30 minutes or until lightly browned and a toothpick inserted into the center comes out clean.
6. If not using liners, allow to cool a few minutes before removing from pan cooling on a wire rack 

Enjoy! Makes 12 muffins.

Yep, cranberry and lime are awesome together. I also love the addition of the coconut, which was a last minute thought.  It adds just a touch of chewiness that I think is perfect.

I also love how the whole cranberries pop and explode in these muffins as they bake, leaving little pockets of cranberry goodness.

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