Burst of Lemon Muffins

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.