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Burst o' Lemon Muffins




Source of Recipe


Taste of Home magazine






List of Ingredients



• 1-3/4 c. all-purpose flour
  
• 3/4 c. sugar
  
• 1 t. baking powder
  
• 3/4 t. baking soda
  
• 1/4 t. salt
  
• 1 c. (8 oz.) lemon or vanilla yogurt
  
• 1 egg
  
• 1/3 c. butter, melted
  
• 1 to 2 T. grated lemon peel
  
• 1 T. lemon juice
  
• 1/2 c. flaked coconut
  
• TOPPING:
  
• 1/3 c. lemon juice
  
• 1/4 c. sugar
  
• 1/4 c. flaked coconut, toasted
  






Instructions



1. In a large bowl, combine the flour, sugar, baking powder, baking 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 two-thirds full.
   
4. 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.
   
5. In a saucepan, combine the lemon juice and sugar; cook and stir until sugar is dissolved. Stir in coconut.
   
6. Using a toothpick, poke 6-8 holes in each muffin. Spoon the coconut mixture over muffins. Serve warm or cool to room temperature.
   






Final Comments


Yield: 1 dozen