I more than halved the sugar to 1/3 cup and finely blended the cranberries in with the liquids, since I don't like biting into a sour cranberry. My coconut flakes were unsweetened and my cranberries were sweetened. Also substituted whole wheat for half of the flour. Very good, extremely light and fluffy muffins, and healthy-tasting with the whole wheat. A bit too baking powdery for my taste, I may experiment with that, as well. If you blend the cranberries like I did, be forewarned that the cranberry flavour pretty much disappears; the coconut flavour and texture becomes predominant.
Beautiful and tasty muffins! I followed the recipe as written with the exception of adding dry cranberries instead of fresh. I would suggest chopping the cranberries up first. The coconut adds just enough sweetness to off-set the tartness of the cranberry. I will definitely make these again!
I thought the muffins were great using the proportions as listed. I usually like to adjust something but couldn't find anything wrong with them. The texture was moist and fluffy. I did add nuts for more nutrition and texture which turned out well.
I had some extra cranberries and coconut, and was on a muffin-baking binge. The result was the discovery and prompt making of this recipe. A slightly strange sounding combo that turned out pretty well. The texture of the coconut was a great counterpoint against the tart cranberries. In fact, that was the only downside to the muffins, is that the cranberries were just a little too on the tart side. I may increase sugar, or actually roll them in sugar before making again... but I will make these again! :)