- 1 cup gluten-free selfraising flour
- 1/2 cup coconut milk
- 2 heaping tablespoons mayonnaise
- 2 teaspoons Xylitol
- 1 cup soft dried cranberries
- 1 cup desiccated coconut
- extra desiccated coconut to sprinkle over
Preheat oven to 230 oC. Beat the coconut milk and mayo. In another bowl, add the gluten-free selfraising flour, cranberries, Xylitol and coconut. Stir to coat the cranberries and coconut. Add the wet mixture to dry mixture and mix. It will be a thickish consistency. Spoon mixture into six muffin cups coated with nonstick cooking spray/wrappers. Sprinkle extra coconut over. Bake for 8-10 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.