Recipe: Cranberry Coconut Muffins

CRANBERRY COCONUT MUFFINS

2 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup sweetened shredded coconut, divided use
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon 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 400 degree F oven for about 20 minutes or until golden and firm to the touch.

Makes 18 muffins
Source: Canadian Living magazine, October 1992