Tuesday, February 25, 2014

Lemon Coconut Muffins

Lemon Coconut Muffins
1/3 cup butter or hard margarine, softened
3/4 cup granulated (white) sugar
1 large egg
1 cup milk
2 cups all-purpose (plain) four
1 cup unsweetened shredded coconut + extra for topping, if desired
4 teaspoons baking powder
2 Tablespoons lemon zest
1/2 cup granulated (white) sugar
1/4 cup fresh lemon juice
3 Tablespoon water
1 Tablespoon lemon zest
Preheat oven to 375F. Grease or line muffin cups.
In a large bowl, cream the butter and sugar together. Beat in the egg.
In a separate small bowl, combine the flour, coconut, and baking powder.
Add the flour mixture to the butter mixture in three additions, alternately with the milk in two additions, stirring until just combined.
Divide batter evenly among muffins cups. Sprinkle with a little additional coconut if desired. Bake for 18-20 minutes until a toothpick inserted in the center comes out clean.
GLAZE: In a small saucepan, boil all ingredients together, then reduce heat and cook, stirring, for about two minutes until thickened. Spoon over hot muffins and allow to stand for a few minutes to set.

These are some easy lemon coconut muffins my mother made recently for a little something different since we had a lemon on hand. The coconut really gives it a nice texture and adds a little extra flavor, and the glaze keeps the muffins moist and makes them extra special. I didn't find the lemon flavor very strong, so more zest could easily be used, and I would recommend adding some lemon juice to the batter too. A dash of lemon extract would also do the trick. Therefore, I would recommend using more than one lemon for this recipe. We found the recipe in Company's Coming "Mostly Muffins."

Paré, Jean. "Lemon Coconut Muffins." Recipe. Mostly Muffins, Edmonton Alberta: Company's Coming Publishing Limited, 2007. 14

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