Triple Berry Coconut Muffins

• 2 cups All-purpose Flour
• 3/4 cups Sugar
• 2 teaspoons Baking Powder
• 2 teaspoons Ground Apple Pie Spice Or Cinnamon
• 1/4 teaspoons Baking Soda
• 1/4 teaspoons Salt
• 1 cup Blueberries
• 1 cup Strawberries, Largely Diced
• 1 cup Blackberries, Largely Diced
• 1/2 cups Nuts, Chopped (any)
• 1/2 cups Coconut, Shredded
• 3 Eggs
• 3/4 cups Canola Oil
• 2 teaspoons Vanilla

1. Preheat oven to 350 degrees F. Grease muffin tin or line normal size muffin tins with wrappers (recipe yields up to 18).
2. In a large mixing bowl, stir together the flour, sugar, baking powder, cinnamon, baking soda, and salt.
3. Stir in fruit, nuts and coconut.
4. In a separate bowl, stir together the eggs, cooking oil and vanilla.
5. Add the liquid ingredients to the flour mixture and stir just until moistened.
6. Gently spoon the batter into the muffin cups until each one is almost full.
7. Bake in the 350 degree oven about 30 minutes or until a knife inserted comes out clean. May need to cook a bit longer for larger muffins.
8. Cool for 10 minutes then remove the muffins from the pan and cool on the rack. Serve warm or at room temperature.

allpurpose, sugar, baking powder, ground apple pie spice, ubc, ubc, blueberries, strawberries, blackberries, nuts, coconut, eggs, ube, vanilla

Taken from tastykitchen.com/recipes/breads/triple-berry-coconut-muffins/ (may not work)