Coconut Cranberry Muffins

Beyond good. So incredibly delicious! A definate must make again muffin.

Coconut Cranberry Muffins
Recipe from The Life and Loves of Grumpy's Honeybunch

2 cups all-purpose flour
2/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup sweetened dried cranberries
2/3 cup light coconut milk
1/4 cup butter, melted
1 teaspoon grated lemon rind
1/2 teaspoon vanilla extract
1 large egg, lightly beaten
2 teaspoons sugar
1/2 cup white chocolate chips

Preheat oven to 400°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients (through salt) in a medium bowl, stirring with a whisk. Stir in cranberries; make a well in center of mixture. Combine coconut milk and next 4 ingredients (through egg), stirring well with a whisk. Add to flour mixture, stirring just until moist.

Place 12 muffin cup liners in muffin cups. Spoon batter into lined cups. Sprinkle evenly with 2 teaspoons sugar. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wire rack.