Ingredients
-
2
-
1/2
-
1/2
-
4
-
1/3
-
3/4
-
1
-
2
-
1
-
3
-
-
-
-
-
Directions
Lemon Coconut Muffins,Adapted from Company’s Coming – Mostly Muffins. The batter is a nice, fluffy, light batter. It scoops into the muffin cups easily. The final result is a touch crumbly but still tastes WONDERFUL. If you would like to, you can omit the oatmeal and increase the coconut by the 1/2 cup. That is how the original recipe was listed but I tried to make it a little lower in fat by decreasing the coconut.,Was disappointed in these, they were dry and lacked flavor…threw them out,These were a delight! Changes: 1/3 c Meyer lemon juice and the rest almond milk to make 1 cup. Did not add water to the glaze and used less sugar. I would add that using muffin papers is probably not a good idea….The glaze bled through, leaving a sticky mess in the bottom of the pan.
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Steps
|
1
Done
|
Measure First 4 Ingredients Into Small Bowl. Stir. Set Aside. |
|
2
Done
|
Cream Butter and Sugar in Large Bowl. Add Egg and Lemon Zest. Beat Well. |
|
3
Done
|
Add Flour Mixture in 3 Parts, Alternating With Milk in 2 Parts, Stirring After Each Addition Until Just Combined. Fill 12 Greased Muffin Cups 3/4 Full. |
|
4
Done
|
Sprinkle With Second Amount of Coconut. Bake in 375f (190c) Oven For 18 to 20 Minutes Until Wooden Pick Inserted in Centre of Muffin Comes Out Clean. |
|
5
Done
|
Glaze: Combine All 4 Ingredients in Small Saucepan. Heat on Medium Until Boiling. Reduce Heat to Medium-Low. Heat and Stir For 2-4 Minutes Until Starting to Thicken. Carefully Spoon Over Hot Muffins. (this Makes a Mess of Your Pan. It Is So Worth It Though.) Let Stand in Pan For 5 Minutes Before Removing to Wire Rack to Cool. |
