Yield: 18 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | All-purpose flour |
| ¾ cup | Granulated sugar |
| ¾ cup | Sweetened |
| \N \N | Shredded coconut |
| 1 tablespoon | Baking powder |
| 1 teaspoon | Baking soda |
| ¼ teaspoon | Each cinnamon |
| \N \N | And salt |
| 1¼ cup | Buttermilk |
| 2 \N | Eggs |
| ¼ cup | Vegetable oil |
| 1 teaspoon | Vanilla |
| 1 cup | Cranberries, |
| \N \N | Chopped |
In bowl, stir together flour, sugar, ½ cup (125 mL) 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(200 degree C) 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.
From: Canadian Living Magazine, October 1992.