Title: Cranberry Coconut Muffins
Categories: Muffins, Breads
Yield: 18 Servings

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 (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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini