Cranberry Coconut Muffins - cooking recipe

Ingredients

1 1/2 cups fresh cranberries or 1 1/2 cups frozen cranberries, rough chopped
1 1/4 cups sugar, divided
2 tablespoons chopped crystallized ginger
1 teaspoon cinnamon
3 cups all-purpose flour
1 1/2 tablespoons baking powder
1/2 teaspoon salt
1/2 cup coconut oil, softened
2 eggs, lightly beaten
1 cup milk or 1 cup unsweetened coconut milk
1 cup chopped flaked coconut

Preparation

Preheat oven to 400 degrees.
Toss cranberries with 1/4 cup of sugar, ginger and cinnamon in a bowl; set aside.
In a mixing bowl, combine flour, baking powder, salt, and remaining 1 cup sugar.
Mix in coconut oil. Combine eggs with milk; stir into flour mixture until just moistened. Gently fold in coconut, orange zest and cranberries.
Do not over mix.
Fill paper-lined muffin tins two thirds full.
Bake for 20 to 25 minutes.