From Taste of Home Recipes
12 Servings Prep: 15 min. Bake: 20 min.
Ingredients
· 1-3/4 cups all-purpose flour
· 3/4 cup sugar
· 1 teaspoon baking powder
· 3/4 teaspoon baking soda
· 1/4 teaspoon salt
· 1 cup (8 ounces) lemon or vanilla yogurt
· 1 egg
· 1/3 cup butter, melted
· 1 to 2 tablespoons grated lemon peel
· 1 tablespoon lemon juice
· 1/2 cup flaked coconut
· TOPPING:
· 1/3 cup lemon juice
· 1/4 cup sugar
· 1/4 cup flaked coconut, toasted
Directions
· In a large bowl, combine the flour, sugar, baking powder, baking soda
· and salt. In a small bowl, beat the yogurt, egg, butter, lemon peel
· and lemon juice until smooth; stir into dry ingredients just until
· moistened. Fold in the coconut.
·
· Fill greased muffin cups two-thirds full. Bake at 400° for 18-22
· minutes or until golden brown and toothpick inserted near the center
· comes out clean. 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 or cool to room temperature. Yield: 1
· dozen.
