Burst o’ Lemon Muffins
1-3/4 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup (8 ounces) lemon or vanilla yogurt
1 egg
1/3 cup butter, melted
1 to 2 tablespoons grated lemon peel
1 tablespoon lemon juice
1/2 cup flaked coconut
TOPPING:
1/3 cup lemon juice
1/4 cup sugar
1/4 cup flaked coconut, toasted
Burst o’ Lemon Muffins
In a large bowl, combine the flour, sugar, baking powder, baking soda and
salt. In a small
Mixing bowl, beat the yogurt, egg, butter, lemon peel and lemon juice until
smooth; stir
Into dry ingredients just until moistened. Fold in the coconut. Fill greased
muffin
Cups two-thirds full. Bake at 400° for 18-22 minutes or until golden brown
and
Toothpick inserted near the center comes out clean. Cool for 5 minutes
before removing from
Pan to a wire rack. In a saucepan, combine the lemon juice and sugar; cook
and stir
Over medium heat until sugar is dissolved. Stir in coconut. Using a
toothpick, poke 6-8
Holes in each muffin. Spoon the coconut mixture over muffins. Serve warm or
cool to room
Temperature.
Yield: 1 dozen.