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 each cinnamon and salt
1 1/4 cups buttermilk
1/4 cup vegetable oil
1 tsp vanilla
1 cup cranberries, chopped
In large bowl, combine flour, sugar, 1/2 cup of the coconut, baking powder, baking soda, cinnamon and salt. Whisk together buttermilk, eggs, oil and vanilla; pour over dry ingredients. Sprinkle with cranberries; stir just until dry ingredients are moistened.
Spoon into greased or paper-lined muffin cups, filling three-quarters full; sprinkle with remaining coconut. Bake in 400 F oven for about 20 minutes or until golden and tops are firm to the touch. Makes 18 muffins.
Note: I baked the muffins at 350 F.
Source: Canadian Living's Best Muffins & More, 1994