BURST O' LEMON MUFFINS
Found several really good muffin recipes in an old 1999 addition of Taste Of Home.
Provided by virginia duncan
Categories Muffins
Time 20m
Number Of Ingredients 14
Steps:
- 1. In a large bowl, combine the flour, sugar 3/4 cup, baking powder, baking soda and salt.
- 2. In another bowl, beat the yogurt, egg, 1/2 cup of melted butter, lemon peel and lemon juice 1 tablespoon, until smooth; stir into dry ingredients just until moistened. Fold in the 1/2 cup coconut.
- 3. Fill greased muffin cups two-thirds full. Bake at 400 for 18-22 minutes or until golden brown and muffins test done. Cool for 5 minutes before removing from pan to a wire rack.
- 4. In a saucepan, combine 1/3 cup lemon juice and 1/4 cup sugar; cook and stir until sugar is dissolved. Stir in 1/4 cup toasted conconut. Using a toothpick, poke 6-8 holes in each muffin. Spoon the coconut mixture over muffins. Serve warm or cool to room temperature.
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