Cranberry Coconut Muffins

• 1 1/2 cups fresh cranberries or 1 1/2 cups frozen cranberries, rough chopped
• 1 1/4 cups sugar, divided
• 2 tablespoons chopped crystallized ginger
• 1 teaspoon cinnamon
• 3 cups all-purpose flour
• 1 1/2 tablespoons baking powder
• 1/2 teaspoon salt
• 1/2 cup coconut oil, softened
• 2 eggs, lightly beaten
• 1 cup milk or 1 cup unsweetened coconut milk
• 1 cup chopped flaked coconut

1. Preheat oven to 400 degrees.
2. Toss cranberries with 1/4 cup of sugar, ginger and cinnamon in a bowl; set aside.
3. In a mixing bowl, combine flour, baking powder, salt, and remaining 1 cup sugar.
4. Mix in coconut oil. Combine eggs with milk; stir into flour mixture until just moistened. Gently fold in coconut, orange zest and cranberries.
5. Do not over mix.
6. Fill paper-lined muffin tins two thirds full.
7. Bake for 20 to 25 minutes.

fresh cranberries, sugar, ginger, cinnamon, allpurpose, baking powder, salt, coconut oil, eggs, milk, coconut

Taken from www.food.com/recipe/cranberry-coconut-muffins-489760 (may not work)