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Burst O' Lemon Muffins

Source of Recipe

Taste of Home, Oct/Nov '99, pg. 27


Recipe Introduction

These are fantastic! One of my favorite muffin recipes! They are also great as Lime Muffins...I just subbed key lime pie yogurt for the lemon yogurt and lime juice and lime zest for the lemon juice and zest. These are definitely cake-like/dessert-like muffins.

List of Ingredients

1 3/4 cups flour
3/4 cup sugar
1 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
1 cup lemon yogurt
1 large egg
1/3 cup melted butter
2 Tbs. lemon zest
1 Tbs. fresh lemon juice
1/2 cup flaked coconut
TOPPING:
1/3 cup fresh lemon juice
1/4 cup sugar
1/4 cup flaked coconut, toasted



Recipe

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

In another 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 2/3 full. Bake at 400 (try 375 next time)degrees for 18-22 minutes (check early) or until golden brown and muffins test done.

Cool for 5 min. before removing from pan to a wire rack. (Lay a piece of foil under the rack to catch any drips from the glaze)

In a saucepan, combine the lemon juice and sugar; cook and stir until sugar is dissolved. Stir in toasted coconut.

Using a toothpick, poke 6-8 holes in each muffin. Spoon the coconut mixture over the muffins. serve warm or cool to room temperature.

Yield: 1 dozen

NOTES : Mine were done at 18 minutes.