Coconut-Cranberry Muffins

• 2 cups all-purpose flour
• 2/3 cup sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup sweetened dried cranberries
• 2/3 cup light coconut milk
• 1/4 cup butter, melted
• 1 teaspoon grated lemon rind
• 1/2 teaspoon vanilla extract
• 1 large egg, lightly beaten
• 2 teaspoons sugar

1. Preheat oven to 400u0b0.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients (through salt) in a medium bowl, stirring with a whisk. Stir in cranberries; make a well in center of mixture. Combine coconut milk and next 4 ingredients (through egg), stirring well with a whisk. Add to flour mixture, stirring just until moist.
3. Place 12 muffin cup liners in muffin cups. Spoon batter into lined cups. Sprinkle evenly with 2 teaspoons sugar. Bake at 400u0b0 for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wire rack.

flour, sugar, baking powder, salt, cranberries, light coconut milk, butter, lemon rind, vanilla, egg, sugar

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