Amanda’S Orange-Cranberry Walnut Muffins With Cream Cheese Icing & Toasted Coconut

• 2 cups Bread Flour
• 1-1/2 teaspoon Baking Powder
• 1/2 teaspoons Salt
• 1/2 teaspoons Baking Soda
• 1 cup Sugar
• 1 whole Egg
• 2 Tablespoons Margarine
• 3 Tablespoons Hot Water
• 3/4 cups High Pulp Orange Juice
• 1-1/2 cup Dried Cranberries
• 1/2 cups Finely Chopped Walnuts
• 1 tub (16 Oz. Tub) Duncan Hines Cream Cheese Frosting
• 1/2 Tablespoons Orange Extract
• 1 cup Toasted Coconut

1. Preheat oven to 350 degrees.
2. Pour hot water into a bowl. Add cranberries and cover.
3. Combine flour, salt, baking powder and baking soda.
4. Cream together sugar, egg, and butter.
5. Fold all ingredients together, adding the walnuts.
6. Spoon into muffin pan cups with liners and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. While baking, prepare the icing by mixing cream cheese frosting and orange extract with an electric mixer for 2 minutes on medium speed. Toast coconut on the bottom rack of the oven on a cookie sheet.
8. Cool, frost with cream cheese icing, sprinkle toasted coconut on top, and partake as if your life depended on it.

bread flour, baking powder, salt, baking soda, sugar, egg, margarine, water, orange juice, cranberries, walnuts, cream cheese frosting, orange extract, coconut

Taken from tastykitchen.com/recipes/breads/amandae28099s-orange-cranberry-walnut-muffins-with-cream-cheese-icing-toasted-coconut/ (may not work)