Burst o' Lemon Muffins, courtesy of Taste of Home Magazine
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 247.3
- Total Fat: 9.3 g
- Cholesterol: 32.0 mg
- Sodium: 223.0 mg
- Total Carbs: 38.1 g
- Dietary Fiber: 0.9 g
- Protein: 3.9 g
View full nutritional breakdown of Burst o' Lemon Muffins, courtesy of Taste of Home Magazine calories by ingredient
Introduction
"They have a cake-like texture, sweet coconut and a mouth-watering lemon zing." "They have a cake-like texture, sweet coconut and a mouth-watering lemon zing."Number of Servings: 12
Ingredients
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1-3/4 cups all-purpose flour; 3/4 cup sugar; 1 teas. baking powder; 3/4 teas. baking soda; 1/4 teas. salt; 6 oz. container Yoplait Lemon Yogurt; 2 oz. Vanilla yogurt; 1 egg; 1/3 cup butter; 1 Tbl. lemon juice; 1-2 Tbl. grated lemon peel; 1/2 cup flaked coconut. Topping: 1/3 cup lemon juice; 1/4 cup sugar; 1/4 cup flaked coconut, toasted.
Directions
In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. In another bowl, beat the yogurt, egg, butter, lemon peel and juice until smooth; stir into dry ingredients until just moistened. Fold in coconut. Fill greased muffin cups 2/3 full. Bake at 400 degrees for 18-22 minutes or until muffins test done. Cool 5 minutes before removing from pan to a wire rack. In a saucepan, combine lemon juice and sugar; cook and stir until sugar is dissolved. Stir in coconut. Using a toothpick, poke 6-8 holes in each muffin. Spoon coconut mixture over muffins. Yield: 1 dozen.
Number of Servings: 12
Recipe submitted by SparkPeople user LCRATON.
Number of Servings: 12
Recipe submitted by SparkPeople user LCRATON.