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Cranberry Coconut Muffins

2 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup sweetened shredded coconut
1 tbsp. baking powder
1 tsp. baking soda
1/4 tsp cinnamon
1/4 tsp salt
1 1/4 cups buttermilk or soy milk
2 eggs
1/4 cup vegetable oil
1 tsp. vanilla
1 cup cranberries, chopped

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 400
F 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 (with buttermilk)

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