Recipe - Cranberry Coconut Muffins

2 cup Allpurpose flour
Three fourths cup Granulated sugar
Three fourths cup Sweetened
Shredded coconut
1 tablespoon Baking powder
1 teaspoon Baking soda
One fourth teaspoon Each cinnamon
And salt
1 One fourth cup Buttermilk
2 Eggs
One fourth cup Vegetable oil
1 teaspoon Vanilla
1 cup Cranberries,
Chopped

In bowl, stir together flour, sugar, One half 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 threequarters
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