Cranberry Coconut Muffins - cooking recipe

Ingredients

2 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup sweetened flaked coconut
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon salt
1 1/4 cups buttermilk
2 eggs
1/4 cup vegetable oil
1 teaspoon vanilla
1 cup cranberries, chopped

Preparation

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 400F oven for about 20 minutes or until golden and firm to the touch.