Lemon Cranberry Coconut Muffins
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7 eggs
1 cup fresh cranberries (I chopped them up in the food processor)
1 lemon, zest and juice
1/4 cup shredded coconut (unsweetened)
1/2 cup melted coconut oil
1/4 cup maple syrup [or coconut nectar]
3/4 cup coconut flour
2 teaspoons vanilla
1/2 teaspoon sea salt
1 teaspoon baking powder 

Preheat oven to 350 degrees F.

Mix all ingredients until well combined. Bake in greased muffin tins for 
about 20 minutes. Servings: 12.

Recipe submitted by Leslie, Amsterdam, NY

From: Tropical Traditions: Free Coconut Recipes