Cranberry Coconut Muffins

Ingredients

• 2 cups all purpose flour 250g
• 1/2 cup shredded coconut
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cups sugar
• zest from 1 lime
• 1 egg
• 1 cup milk
• 1/4 cup vegetable oil
• 2 cups cranberries frozen or fresh, if frozen don't worry about thawing
• 13 extra teaspoons of shredded coconut for sprinkling

Steps

1. Pre-heat oven to 400°F. Line muffin tray with muffin papers (medium/large) and set aside.
2. In a large bowl, combine the flour, coconut, baking powder, salt, sugar and lime zest. Mix until completely combined.
3. In a separate medium bowl, beat the egg. Add the milk and the oil, and mix until completely combined.
4. Stir the wet ingredients into the dry ingredients and stir to combine. Do not over mix.
5. Gently fold in the cranberries.
6. Spoon the batter into the muffin papers, filling ¾ or so full.
7. Sprinkle the top of each muffin with a teaspoon of coconut.
8. Bake for 18-22 minutes, until a toothpick comes out clean. Mine were perfect in 20 minutes.
9. Allow to cool 10 or so minutes in the muffin pans before turning out onto a wire rack to cool completely.