Cranberry Coconut Muffins

Tart Cranberries with sweet coconut and warming ginger n cinnamon.

• Ready In: 40 mins
• Yields: 18 muffins

Ingredients

• 1 1⁄2 cups fresh cranberries or 1 1⁄2 cups frozen cranberries, rough chopped
• 1 1⁄4 cups sugar, divided
• 2  tablespoons  chopped crystallized ginger
• 1  teaspoon cinnamon
• 3  cups all-purpose flour
• 1 1⁄2 tablespoons baking powder
• 1⁄2 teaspoon salt
• 1⁄2 cup coconut oil, softened
• 2  eggs, lightly beaten
• 1  cup milk or 1  cup unsweetened coconut milk
• 1  cup  chopped flaked coconut

Directions

1. Preheat oven to 400 degrees.
2. Toss cranberries with 1/4 cup of sugar, ginger and cinnamon in a bowl; set aside.
3. In a mixing bowl, combine flour, baking powder, salt, and remaining 1 cup sugar.
4. Mix in coconut oil. Combine eggs with milk; stir into flour mixture until just moistened. Gently fold in coconut, orange zest and cranberries.
5. Do not over mix.
6. Fill paper-lined muffin tins two thirds full.
7. Bake for 20 to 25 minutes.