Coconut Cranberry Muffins

Another of our Saturday morning muffin recipes. The recipe calls for cranberries, but I can't remember ever actually buying cranberries, so it isn't something I would normally have in the house. I use Craisins instead. The recipe might be better if you use real cranberry, but my kids like this one just fine and are excited to see them when I make them.

 

Coconut Cranberry Muffins

2 c. flour

3/4 c. sugar

3/4 c. unsweetened coconut

1 Tbsp. baking powder

1 tsp. baking soda

1/4 tsp. cinnamon

1 1/4 c. buttermilk

2 eggs

1/4 c. oil

1 tsp. vanilla

1 tsp. coconut extract

1 c. chopped cranberries

Put flour, sugar,1/2 c. coconut, baking powder, baking soda, and cinnamon in a large bowl. Make a well in the center and add buttermilk, eggs, oil, vanilla, and coconut extract. Stir together just until blended - the batter should still have some lumps in it. Add the cranberries and stir to combine. Divide batter into 18 muffin cups lined with paper liners of greased. sprinkle with remaining coconut. Bake about 20 minutes at 400 degrees or until tops are golden.