Thursday, November 10, 2016

LEMON-COCONUT MUFFINS

1 3/4 cups all-purpose flour
3/4 cup sugar
1 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1 cup lemon yogurt
1 egg
1/3 cup butter, melted
1 1/2 tbsp grated lemon peel
1 tbps lemon juice
1/2 cup flaked coconut

Topping:
1/3 cup lemon juice
1/4 cup sugar
1/4 cup flaked coconut, toasted

Preheat oven to 400 degrees.
Grease 12 muffin cups; set aside.

In a large bowl, combine the flour, sugar, baking power, baking soda, and salt.

In another bowl, beat the yogurt, egg, butter, lemon peel, and lemon juice until smooth; stir into the flour mixture just until moistened. Fold in the coconut.

Fill the prepared muffin cups 2/3s full and bake at 400 degrees 18-22 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool in the pan for 5 minutes before removing to wire rack. Make the topping.

To make topping, combine the lemon juice and sugar in a small saucepan; cook, stirring until the sugar is dissolved. Stir in the coconut.

Using a toothpick, poke 6 to 8 holes in the top of each muffin. Spoon the topping over the muffins. These muffins are delicious served warm but also good cold.

Yield: 12 muffins
Note: File Photo



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