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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

LEMON MUFFINS Recipe

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This recipe for LEMON MUFFINS is from Country Cookin' in the Bighorns, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 ¾ CUPS FLOUR
¾ CUP SUGAR
1 TSP BAKING POWDER
¾ TSP BAKING SODA
¼ TSP SALT
1 CUP LEMON OR VANILLA YOGURT
1 LARGE EGG
⅓ CUP BUTTER, MELTED
1-2 TBSP GRATED LEMON ZEST
1 TBSP LEMON JUICE
½ CUP SWEETENED SHREDDED COCONUT, TOASTED (OPTIONAL)

TOPPING:
⅓ CUP LEMON JUICE
¼ CUP SUGAR
¼ CUP SWEETENED SHREDDED COCONUT, TOASTED (OPTIONAL)
Directions:
Directions:
Preheat oven to 400º. In a large bowl, combine dry ingredients. In a small bowl, beat yogurt, egg, butter, lemon zest and juice until smooth; stir into dry ingredients just until moistened. Fold in coconut. Fill paper-lined muffin cups two-thirds full. Bake for 18-22 minutes or until golden brown and toothpick inserted in center comes out clean. Cool for 5 minutes before removing from pan to wire rack.


For sauce, in a saucepan, combine 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 coconut mixture over muffins. Serve warm or cool to room temperature.

 

 

 

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