Title: Cranberry Coconut Muffins
Categories: Muffins
Yield: 1 Batch

2	c	All-purpose flour
3/4	c	Granulated sugar
3/4	c	Sweetened shredded coconut
1	tb	Baking powder
1	ts	Baking soda
1/4	ts	Each cinnamon and salt
1 1/4	c	Buttermilk
2		Eggs
1/4	c	Vegetable oil
1	ts	Vanilla
1	c	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.

Makes 18 muffins. Per muffin: about 150 calories, 3 g protein, 5 g fat, 23 g carbohydrate

previous

next