Cranberry Coconut Muffins

https://sweetpeasandsaffron.com/cranberry-lime-coconut-muffins/

Ingredients

• 2 cups all purpose flour 250g
• 1/2 cup shredded coconut
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cups sugar
• zest from 1 lime
• 1 egg
• 1 cup milk
• 1/4 cup vegetable oil
• 2 cups cranberries frozen or fresh, if frozen don't worry about thawing
• 13 extra teaspoons of shredded coconut for sprinkling

Instructions

• Pre-heat oven to 400°F. Line muffin tray with muffin papers (medium/large) and set aside.
• In a large bowl, combine the flour, coconut, baking powder, salt, sugar and lime zest. Mix until completely combined.
• In a separate medium bowl, beat the egg. Add the milk and the oil, and mix until completely combined.
• Stir the wet ingredients into the dry ingredients and stir to combine. Do not over mix.
• Gently fold in the cranberries.
• Spoon the batter into the muffin papers, filling ¾ or so full.
• Sprinkle the top of each muffin with a teaspoon of coconut.
• Bake for 18-22 minutes, until a toothpick comes out clean. Mine were perfect in 20 minutes.
• Allow to cool 10 or so minutes in the muffin pans before turning out onto a wire rack to cool completely.