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.