4 people

Cooking time

1 hour



How To Make Lemon Zing Muffins

Need to bring a plate to an event? Or feel like delicous zingy treat? These muffins will do the trick, made with The Good Oil – they will be a favourite all-round!

  • 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
Ingredients (Topping)
  • ¼ cup lemon juice
  • 3 tbsp water
  • ¼ cup sugar
  • ¼ cup sweetened shredded coconut, toasted
  • 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 200°C 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.

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

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