Coconut Lemon Syrup Muffins Recipes

BURST O' LEMON MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In a small bowl, beat the yogurt, egg, butter, lemon zest and lemon juice until smooth; stir into dry ingredients just until moistened. Fold in the coconut., Fill paper-lined muffin cups two-thirds full. Bake at 400° for 18-22 minutes or until golden brown and toothpick inserted in 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.

COCONUT & LEMON SYRUP MUFFINS

Steps:

• Preheat oven to moderately hot (400F).
• Grease a 12-hole (1/3 cup/80ml capacity) muffin pan.
• Sift flour into a large bowl, and rub in the butter until the mixture resembles breadcrumbs.
• Stir in sugar, desiccated coconut, zest, egg and coconut cream- be careful not to over-mix.
• Spoon mixture into prepared pan, and sprinkle with shredded coconut.
• Bake in the oven for about 20 minutes.
• Transfer muffins to a wire rack over a tray.
• Pour hot lemon syrup over the hot muffins.
• If necessary, drain the syrup from the tray and pour over muffins again.
• Lemon syrup: Combine all ingredients in a small saucepan.
• Stir over heat, without boiling, until sugar dissolves.
• Simmer uncovered, without stirring, for 2 minutes.

LEMON COCONUT MUFFINS

Steps:

• 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.