Burst o' Lemon Muffins

By shelliec

Calories 214 Calories from Fat 69
% Daily Value*
Total Fat 7.6g12%, Saturated Fat 5.1g25%, Cholesterol 30mg10%, Sodium 186mg8%, Total Carbohydrates 33.7g11%, Dietary Fiber 1.0g4%, Sugars 18.6g, Protein 3.6g, Vitamin A 4%, Vitamin C 8%, Calcium 6%, Iron 6%

Ingredients

• TOPPING:
• 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 (8 ounces) lemon or vanilla yogurt
• 1 egg
• 1/3 cup butter, melted
• 1 to 2 tablespoons grated lemon peel
• 1 tablespoon lemon juice
• 1/2 cup flaked coconut
• 1/3 cup lemon juice
• 1/4 cup sugar
• 1/4 cup flaked coconut, toasted

Details

Servings 1
Preparation time 15mins
Cooking time 35mins

Preparation

Step 1

In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In a small 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 two-thirds full. Bake at 400° for 18-22 minutes or until golden brown and toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

In a saucepan, combine the lemon juice and sugar; cook and stir over medium 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 temperature.