Lemon Zing Muffins

The Good Lemon Zing Muffins

Difficulty

Difficulty

Medium

Serves

Serves

4 people

Cooking time

Cooking time

1 hour

Ingredients

  • 1 ¾ cups all-purpose flour
  • ¾ cup sugar
  • 1 tsp baking powder
  • ¾ tsp baking soda
  • ¼ tsp salt
  • 1 cup (8 ounces) lemon or vanilla yoghurt
  • 1 egg
  • ¼ cup of The Good Oil
  • 1 to 2 tbsp grated lemon peel
  • 1 tbsp lemon juice
  • ½ cup sweetened shredded coconut

Topping

  • ¼ cup lemon juice
  • 3 tbsp water
  • ¼ cup sugar
  • ¼ cup sweetened shredded coconut, toasted

Method

Combine dry ingredients in a large bowl.

In a small bowl beat the yoghurt and egg, then drizzle in The Good Oil in slowly as you continue beating. Add the lemon peel and juice continue beating until smooth.

Stir into dry ingredients, just until moistened. Fold in the coconut.

Fill paper-lined muffin cups to two-thirds full. Bake at 200C for 18-20 minutes or until golden brown. 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, enjoy.

Note: if you would prefer less Zing in your muffins, alter the topping recipe so that it has more water than lemon juice.

The Good Lemon Zing Muffins