Coconut Lemon Syrup Muffins Food

LEMON COCONUT MUFFINS

Lemon Coconut Muffins image

These lemon coconut muffins are easy to make, freezable, and are the perfect breakfast or snack on the go!

Provided by Bake.Eat.Repeat.

Time 35m

Number Of Ingredients 13

Ingredients

1 lemon, zest and juice
1/2 cup granulated sugar
1/2 cup shredded unsweetened coconut
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
4 tablespoons unsalted butter, melted and cooled
4 tablespoons canola oil
1 cup milk
1 teaspoon lemon extract
coarse sugar and shredded coconut (optional, for sprinkling the tops)

Steps:

Preheat the oven to 425 degrees F.
Lightly spray a 12 cup muffin tin with non-stick spray and set aside.
In a food processor, combine the lemon zest and the granulated sugar until they are well combined, and the sugar is lightly yellow and fragrant. Alternatively you can just rub the lemon zest into the sugar in a large bowl.
Add the eggs, butter, oil, milk, lemon extract, and lemon juice and mix well.
In a large bowl, whisk together the coconut, flour, baking powder, baking soda, and salt.
Make a well in this mixture and pour the wet ingredients into it. Stir until everything is just combined.
Fill the muffin cups with the batter , dividing it between the 12 cups. They will be almost full.
Sprinkle the tops with coarse sugar and more shredded coconut, if desired.
Bake for 5 minutes. Lower the oven temperature to 350 degrees F, and continue baking for another 14-17 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Allow the muffins to cool in the muffin tin for 5-10 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 238 calories, Carbohydrate 30.3 grams carbohydrates, Cholesterol 43 milligrams cholesterol, Fat 11.2 grams fat, Fiber 1 grams fiber, Protein 4.6 grams protein, SaturatedFat 4.3 grams saturated fat, ServingSize 1 muffin, Sodium 200 milligrams sodium, Sugar 9.7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

COCONUT & LEMON SYRUP MUFFINS

Coconut & Lemon Syrup Muffins image

Deliciously moist and tender, and lovely served warm at breakfast. From the Australian Womens' Weekly.

Provided by Daydream

Categories Quick Breads

Time 30m

Yield 12 serving(s)

Number Of Ingredients 12

Ingredients

2 cups self rising flour (300g)
3 ounces cold butter, cut into small cubes (90g)
3/4 cup superfine sugar (165g)
1 cup unsweetened coconut (90g)
1 tablespoon finely grated lemon, zest of
1 egg, lightly beaten
1 cup coconut cream (250ml)
2 tablespoons unsweetened dried shredded coconut
1/2 cup superfine sugar (110g)
1/4 cup water (60ml)
2 teaspoons finely grated lemons, zest of
1/4 cup lemon juice (60ml)

Steps:

Preheat oven to moderately hot (400F).
Grease a 12-hole (1/3 cup/80ml capacity) muffin pan.
Sift flour into a large bowl, and rub in the butter until the mixture resembles breadcrumbs.
Stir in sugar, desiccated coconut, zest, egg and coconut cream- be careful not to over-mix.
Spoon mixture into prepared pan, and sprinkle with shredded coconut.
Bake in the oven for about 20 minutes.
Transfer muffins to a wire rack over a tray.
Pour hot lemon syrup over the hot muffins.
If necessary, drain the syrup from the tray and pour over muffins again.
Lemon syrup: Combine all ingredients in a small saucepan.
Stir over heat, without boiling, until sugar dissolves.
Simmer uncovered, without stirring, for 2 minutes.

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