I had a whole bunch of lemons this week (unsure why, I just did) so I decided to make these muffins. Except the notes I had on the recipe said that making a variation with key lime pie yogurt and lime zest is also delicious. Unable to decide between lemon and lime, I decided to make both. Two whole batches! And what I discovered is this: they are both good, but the recipe burns so easily! I have no idea what the deal is. It's all still edible, just very dark brown. Hmm. We decided we like the lemon better than the lime. Also, I did not add toasted coconut to the topping, though I did add it into the muffin batter. I probably wouldn't make these again.
Burst O' Lemon Muffins
Taste Of Home, October/November 1999
1 cup all-purpose flour -- (1-3/4)
3/4 cup sugar
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup lemon or vanilla yogurt -- (8 ounces)
1/3 cup butter -- melted
1 tablespoon grated lemon peel -- (1 to 2)
1 tablespoon lemon juice
1/2 cup flaked coconut
1/3 cup lemon juice
1/4 cup sugar
1/4 cup flaked coconut -- toasted
1. 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.
2. 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.
3. 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