Lemon Coconut muffin
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
Measure first 4 ingredients into small bowl. Stir. Set aside.
Cream butter and sugar in large bowl. Add egg and lemon zest. Beat well.
Add flour mixture in 3 parts, alternating with milk in 2 parts, stirring after each addition until just combined. Fill 12 greased muffin cups 3/4 full.
Sprinkle with second amount of coconut. Bake in 375°F (190°C) oven for 18 to 20 minutes until wooden pick inserted in centre of muffin comes out clean.
Glaze: Combine all 4 ingredients in small saucepan. Heat on medium until boiling. Reduce heat to medium-low. Heat and stir for 2-4 minutes until starting to thicken. Carefully spoon over hot muffins. (This makes a mess of your pan. It is SO worth it though.) Let stand in pan for 5 minutes before removing to wire rack to cool.
Serving Size: makes 7 large muffins
Number of Servings: 7
Recipe submitted by SparkPeople user OLDFASHIONEDGRL.
2 cup Organic All-Purpose White Flour 8 tbsp Coconut Flakes - Dry, Unsweetened (by DMBFAN108) .5 cup Quaker Oats 100% Whole Grain Quaker Oats - Quick 4 tsp Baking Powder 5 serving Kerrygold Salted Butter (Serving Size 1 TBSP) 36 tsp Organic cane sugar 1 large Egg, fresh, whole, raw 1 cup Kalispell Kreamery Whole Milk 3 tbsp Coconut Flakes - Dry, Unsweetened (by DMBFAN108) Glaze24 tsp Organic cane sugar 12 tsp Lemon Juice 'Real Lemon' 100% juice .2 cup (8 fl oz) Water, tap 1 tbsp Lemon zest
Measure first 4 ingredients into small bowl. Stir. Set aside.
Cream butter and sugar in large bowl. Add egg and lemon zest. Beat well.
Add flour mixture in 3 parts, alternating with milk in 2 parts, stirring after each addition until just combined. Fill 12 greased muffin cups 3/4 full.
Sprinkle with second amount of coconut. Bake in 375°F (190°C) oven for 18 to 20 minutes until wooden pick inserted in centre of muffin comes out clean.
Glaze: Combine all 4 ingredients in small saucepan. Heat on medium until boiling. Reduce heat to medium-low. Heat and stir for 2-4 minutes until starting to thicken. Carefully spoon over hot muffins. (This makes a mess of your pan. It is SO worth it though.) Let stand in pan for 5 minutes before removing to wire rack to cool.
Serving Size: makes 7 large muffins
Number of Servings: 7
Recipe submitted by SparkPeople user OLDFASHIONEDGRL.
Nutritional Info Amount Per Serving
- Calories: 436.7
- Total Fat: 15.8 g
- Cholesterol: 53.0 mg
- Sodium: 380.6 mg
- Total Carbs: 68.0 g
- Dietary Fiber: 3.0 g
- Protein: 7.0 g
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