Coconut & Lemon Syrup Muffins |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Deliciously moist and tender, and lovely served warm at breakfast. From the Australian Womens' Weekly. 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) |
Directions:
1. Preheat oven to moderately hot (400F).
2. Grease a 12-hole (1/3 cup/80ml capacity) muffin pan.
3. Sift flour into a large bowl, and rub in the butter until the mixture resembles breadcrumbs.
4. Stir in sugar, desiccated coconut, zest, egg and coconut cream- be careful not to over-mix.
5. Spoon mixture into prepared pan, and sprinkle with shredded coconut.
6. Bake in the oven for about 20 minutes.
7. Transfer muffins to a wire rack over a tray.
8. Pour hot lemon syrup over the hot muffins.
9. If necessary, drain the syrup from the tray and pour over muffins again.
10. Lemon syrup: Combine all ingredients in a small saucepan.
11. Stir over heat, without boiling, until sugar dissolves.
12. Simmer uncovered, without stirring, for 2 minutes.
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