Email to Terry Ward      

Recipe Categories: Terrytx's HOME PAGEAPPETIZERS Asian Beef BREAD BREAKFAST BrowniesandBars Cake Canning CASSEROLES Christmas01 Christmas2000 Condiments Cookies CROCKPOT DESSERTS FISHandSEAFOOD Grilling Ham KidsCooking Lamb LOWFAT MARINADES PASTA Pie PIZZA Pork POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SideDish SNACKS SOUPSandSTEWS SouthwesternMexican VEGETABLES VEGETARIAN

Burst O'Lemon Muffins




Source of Recipe


posted by Linda in MO






List of Ingredients



• 1 3/4 cups flour
  
• 3/4 cup sugar
  
• 1 teaspoon baking powder
  
• 3/4 teaspoon baking soda
  
• 1/4 teaspoon salt
  
• 1 cup lemon yogurt -- (8 ounces)
  
• 1 large egg
  
• 1/3 cup melted butter
  
• 2 tablespoons grated lemon peel
  
• 1 tablespoon 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
  






Instructions



1. In a large bowl, combine the flour, sugar, baking powder and soda, and salt.
   
2. 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.
   
3. Fill greased muffin cups 2/3 full. Bake at 400 degrees for 18-22 minutes or until golden brown and muffins test done. Cool for 5 minutes before removing from pan to a wire rack. (Lay a piece of foil under the rack to catch any drips from the glaze)
   
   
4. 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.
   
5. Yield: 1 dozen