Coconut & Lemon Syrup Muffins
Deliciously moist and tender, and lovely served warm at breakfast. From the Australian Womens' Weekly.
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INGREDIENTS
Nutrition- 2
- 3
- 3⁄4cup superfine sugar (165g)
- 1
- 1tablespoon finely grated lemon, zest of
- 1
- 1
- 2tablespoons unsweetened dried shredded coconut
Lemon syrup
- 1⁄2cup superfine sugar (110g)
- 1⁄4
- 2teaspoons finely grated lemons, zest of
- 1⁄4
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DIRECTIONS
- 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.
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