Directions:
- In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another 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°F for 18-22 minutes or until golden brown and muffins test done. Cool for 5 minutes before removing from pan to wire rack.
- In a saucepan, combine the lemon juice and sugar; cook and stir until sugar is dissolved.
- Stir in coconut. Using a toothpick, poke 6-8 holes each muffin.
- Spoon the coconut mixture over muffins.
- Serve warm or cool to room temperature.
- We have found we prefer them cooled as the lemon flavor isn't as overwhelming once they reach room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 313.43 Kcal (1312 kJ) | ||
| Calories from fat | 120.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.42g | 21% | |
|---|---|---|---|
| Cholesterol | 41.16mg | 14% | |
| Sodium | 221.46mg | 9% | |
| Potassium | 221.6mg | 5% | |
| Total Carbs | 44.46g | 15% | |
| Sugars | 17.33g | 69% | |
| Dietary Fiber | 1.07g | 4% | |
| Protein | 5.19g | 10% | |
| Vitamin C | 5.1mg | 9% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.8mg | 4% | |
| Calcium | 80.6mg | 8% | |
| Amount Per 100 g | |||
| Calories | 275.54 Kcal (1154 kJ) | ||
| Calories from fat | 106.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.8g | 21% | |
|---|---|---|---|
| Cholesterol | 36.18mg | 14% | |
| Sodium | 194.68mg | 9% | |
| Potassium | 194.81mg | 5% | |
| Total Carbs | 39.09g | 15% | |
| Sugars | 15.23g | 69% | |
| Dietary Fiber | 0.94g | 4% | |
| Protein | 4.56g | 10% | |
| Vitamin C | 4.5mg | 9% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.7mg | 4% | |
| Calcium | 70.9mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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