* Exported from MasterCook *
Bread, Burst O' Lemon Muffins
Recipe By :Nancy Rader
Serving Size : 12 Preparation Time :0:15
Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls
Desserts Fruit
Amount Measure Ingredient -- Preparation Method
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1 3/4 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup lemon yogurt -- or vanilla 8 oz
1 egg
1/3 cup butter -- melted
1 tablespoon grated lemon peel -- to 2T
1 tablespoon lemon juice
1/2 cup flaked coconut
Topping:
1/3 cup lemon juice
1/4 cup sugar
1/4 cup flaked coconut -- toasted
1. In a lg bowl, combine the flour, sugar, baking powder, baking
soda and salt. In a sm bowl, beat the yogurt, egg, butter, lemon
peel and lemon juice until smooth; stir into dry ingredients just
until moistened. Fold in the coconut.
2. Fill paper-lined muffin cups two-thirds full. Bake at 400F for
18-22 min or until golden brown and toothpick inserted near the
center comes out clean. Cool for 5 min before removing from pan to a
wire rack.
3. In a saucepan, combine the lemon juice and sugar; cook and stir
over med heat until sugar is dissolved. Stir in coconut. Using a
toothpick, poke 6-8 holes in each muffin. Spoon the coconut mixture
over muffins. Serve warm or cool to room temp.
Description:
"These have a rich, cake-like texture with sweet coconut and a lemon zing."
Source:
"Taste of Home Most Requested Recipes of 2014"
T(bake):
"0:20"
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Per Serving (excluding unknown items): 220 Calories; 8g Fat (32.7%
calories from fat); 3g Protein; 34g Carbohydrate; 1g Dietary Fiber;
34mg Cholesterol; 232mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates.