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Coconut Cranberry Muffins

• 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

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.

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