Thought I'd share another recipe with you. This one is from this month's issue of Cooking Light, one of my favorite magaziness. I happened to have this stuff on hand and whipped up a batch last night. They're delicious, and the coconut milk makes them very smooth and rich. You don't really get a strong coconut taste from it, so people who aren't fond of it probably won't have a problem with the taste.
Coconut-Cranberry Muffins
2 cups all-purpose flour
2/3 cup sugar
2 tsp. baking powder
1/4 tsp. salt
1 cup sweetened dried cranberries
2/3 cup light coconut milk (I just realized I dumped the whole can in--it still turned out fine)
1/4 cup butter, melted
1 tsp. grated lemon rind (I used orange rind for lack of lemons and it was tasty)
1/2 tsp. vanilla extract
1 large egg, lightly beaten
2 tsp. sugar
1. Preheat oven to 400F.
2. Lightly spoon flour into dry measuring cup; 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 until just moist.
3. Place 12 muffin cup liners in muffin cups. (I just greased my muffin pan with oil--the muffins came out without a problem.) Spoon batter into lined cups. Sprinkle evenly with 2 tsp. sugar. Bake at 400 for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on wire rack to cool.