Vanilla Cranberry Can Cakes

• 2 (17 1/2-ounce) boxes blueberry muffin mix (recommended: Krusteaz)
• 2 cups white cranberry juice
• 2 (16-ounce) cans whole cranberries, drained and rinsed (recommended: Ocean Spray)
• 2 1/2 cups shredded coconut, toasted
• 2 teaspoons vanilla extract
• 2 teaspoons ground cinnamon
• 1 egg

1. Preheat oven to 400 degrees F. Spray the inside of 5 (16-ounce) cranberry cans (or similar) with cooking spray.
2. In a large mixing bowl, combine muffin mix, juice, cranberries (save the remaining contents from the other 3 cans for pancakes!
3. ), coconut, vanilla, cinnamon, and egg.
4. Stir to combine.
5. Divide batter among the prepared cans and place cans on a baking sheet.
6. Bake in oven for 25 to 30 minutes, or until tester comes out clean.

muffin mix, cranberry juice, cranberries, shredded coconut, vanilla, ground cinnamon, egg

Taken from www.foodnetwork.com/recipes/sandra-lee/vanilla-cranberry-can-cakes-recipe.html (may not work)