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Lemon-Coconut Muffins with Lemon Glaze

Source: Wisconsin Bed & Breakfast Cookbook

Nice change from the traditional lemon muffin.
The coconut really adds to the flavor of these muffins.

Ingredients

  • 1-3/4 c. unbleached all-purpose white flour
  • ¾ c. white sugar
  • 1 t. baking powder
  • 1 t. baking soda
  • 1 c. low-fat lemon yogurt
  • 1 egg
  • 1/3 c. butter, melted and cooled slightly
  • 1 Tbls. lemon zest
  • 1 Tbls. fresh lemon juice (save zest)
  • ½ c. flaked coconut

Lemon Glaze

  • 1/3 c. fresh lemon juice
  • ¼ c. white sugar
  • ¼ c. flaked coconut, toasted

Instructions

In a large bowl, combine the flour, sugar, baking powder and baking soda.

In a separate bowl, beat together the yogurt, egg, butter, lemon peel and lemon juice until smooth. Stir in the dry ingredients just until moistened (batter will be thick). Fold in the coconut.

Fill greased or lined muffin cups 2/3 full.

Bake at 400 degrees for 18-22 minutes or until golden brown. Cool 5 minutes before removing to a wire rack.

LEMON GLAZE: In a saucepan, combine glaze ingredients. Cook, stirring until the sugar dissolves. Stir in the toasted coconut.

Dip each muffin top into the glaze and set back on cooling rack. When all muffins have been glazed, spoon over the remaining coconut and sauce over the tops of each muffin.

NOTE: Makes 12 muffins