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BURST OF LEMON MUFFINS




Source of Recipe


rc


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 -- (8 oz.)
1 large egg
1/3 cup melted butter
2 Tbs. grated lemon peel
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 degrees for 18-22 minutes 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