1/3 c. packaged biscuit mix
2 tbsp. sugar
1 tbsp. butter
3/4 c. flaked coconut
2 1/2 c. packaged biscuit mix
1/2 c. sugar
2 eggs, slightly beaten
1/2 c. orange or vanilla yogurt
1/3 c. frozen orange juice concentrate, thawed
1/2 tsp. finely shredded orange peel (optional)
3/4 c. fresh cranberries

For coconut topping, in a bowl, stir together the 1/3 cup biscuit mix and the 2 tablespoons sugar. Cut in the butter until crumbly. Add the coconut, tossing with crumb mixture to coat. Set topping aside.

In a medium mixing bowl, stir together the 2 1/2 cups biscuit mix and 1/2 cup sugar.

In a small bowl, beat together eggs, yogurt, orange juice and, if desired, the orange peel. Add yogurt mixture to the biscuit mix mixture, stirring until thoroughly combined. Gently fold in the cranberries. Line 16 muffin cups with paper bake cups or lightly grease 16 muffin cups.

Fill prepared cups 3/4 full. Sprinkle with the coconut topping. Bake in a 375 degree oven for 18 to 20 minutes or until done. Cool on wire racks for 5 to 10 minutes; serve warm. Makes 16 muffins.