Cranberry Coconut Muffins

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.