Cranberry Coconut Muffins
Makes 18 muffins
Source: Canadian Living, October 1992

2 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup sweetened shredded coconut (I use unsweetened)
1 tbsp baking powder
1 tsp baking soda
1/4 tsp each cinnamon and salt
1-1/4 cups buttermilk
2 eggs (I use only 1 egg)
1/4 cup vegetable oil
1 tsp 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 400 F oven for about 20 minutes or until golden and firm to the touch.