Saturday, January 2, 2010

Burst of Lemon Muffins

Printable Recipe

1  3/4 cups flour
3/4 cup sugar
1 tsp baking pwd
3/4 tsp baking soda
1/4 tsp salt
1 cup (8 oz) lemon or vanilla yogurt
1 egg
1/3 cup butter, melted
1 - 2 tsp grated lemon zest
1 tbsp lemon juice
1/2 cup coconut

1/3 cup lemon juice
1/4 cup sugar
1/4 cup coconut, toasted

In a large bowl, combine the flour, sugar, baking pwd, baking soda and salt. In another bowl, beat the yogurt, egg, butter, lemon zest, and lemon juice until smooth. Stir in the dry ingredients just until moistened. Fold in the coconut. Fill (12) greased muffin cups two-thirds full. Bake 400 degrees for 18-22 minutes or until golden brown and test done. Cool for 5 minutes before removing to wire racks.

In a saucepan, combine the lemon juice and sugar. Cook and stir until sugar is dissolved. Stir in the coconut. Poke the warm muffins with a fork, several times and spoon the lemon mixture over the muffins. Sprinkle with the coconut. Cool thoroughly.

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