Instructions: In bowl, stir together flour, sugar, 1/2 cup of the coconut, baking powder, baking soda, cinnamon and salt. Whisk buttermilk, eggs, oil and vanilla; stir into flour mixture along with cranberries just until blended. Spoon into lightly greased muffin tins, filling three-quarters full; sprinkle with remaining coconut. Bake in 400F oven for about 20 minutes or until golden and firm to the touch.

Makes 18 muffins.

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