Cranberry Coconut Muffins
Source: Eileen & Bob Holze

2 cups All-purpose flour
3/4 cup Granulated sugar
3/4 cup Sweetened shredded coconut
1 tablespoon Baking powder
1 teaspoon Baking soda
1/4 teaspoon Each cinnamon and salt
1 1/4 cups Buttermilk
2 Eggs
1/4 cup Vegetable oil
1 teaspoon Vanilla
1 cup Cranberries chopped

In bowl, stir together flour, sugar, 1/2 cup of the coconut, baking powder, baking soda, cinnamon and salt. Whisk buttermilk, eggs, oil and vanilla; stir into flour mixture along with cranberries just until blended. Spoon into lightly greased muffin tins, filling three-quarters full; sprinkle with remaining coconut. Bake in 400F oven for about 20 minutes or until golden and firm to the touch. Makes 18 muffins.