Lemon Coconut Muffins

Saturn's Note:

Adapted from Company's Coming - Mostly Muffins. The batter is a nice, fluffy, light batter. It scoops into the muffin cups easily. The final result is a touch crumbly but still tastes WONDERFUL. If you would like to, you can omit the oatmeal and increase the coconut by the 1/2 cup. That is how the original recipe was listed but I tried to make it a little lower in fat by decreasing the coconut.

• Total Time: 45 mins
• Prep Time: 25 mins
• Cook Time: 20 mins

Ingredients:

Serves: 12

Yield: 12.0 Muffins

• 2 cups all-purpose flour
• 1/2 cup sweetened flaked coconut
• 1/2 cup quick oatmeal
• 4 teaspoons baking powder
• 1/3 cup margarine (you could use softened butter)
• 3/4 cup sugar
• 1 large egg
• 2 tablespoons lemon zest, finely grated
• 1 cup milk
• 3 tablespoons sweetened flaked coconut (or more)

GLAZE

• 1/2 cup sugar
• 1/4 cup lemon juice
• 3 tablespoons water
• 1 tablespoon lemon zest, finely grated

Directions:

1. Measure first 4 ingredients into small bowl. Stir. Set aside.
2. Cream butter and sugar in large bowl. Add egg and lemon zest. Beat well.
3. 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.
4. 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.
5. 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.

Reviews

[JOY1998]

Wonderful muffins! I make muffins every week for work and these are a favorite. I try to make low fat muffins and these were perfect. I added some lemon extract to the batter as I was short on lemon zest.

[mich26]

Yum! I loved that they had oatmeal in them (I used old-fashioned), and you couldn't really tell because the coconut makes them chewy anyways. I used about 1 tsp of lemon extract. I didn't use the glaze, and they were yummy without it. This recipe made 16 normal sized muffins for me (and I was glad it made more!)

[Grandma Deb]

Made these last night and took to work today. Got rave reviews from everyone. Actually my milk was a tiny bit on the sour side but my thought was that some cakes call for sour milk so I went with it and they were great,