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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 8 |
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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. Ingredients:
2 cups all-purpose flour |
1/2 cup sweetened flaked coconut |
1/2 cup quick oatmeal |
4 teaspoons baking powder |
1/3 cup margarine (you could use softened butter) |
3/4 cup sugar |
1 large egg |
2 tablespoons lemon zest, finely grated |
1 cup milk |
3 tablespoons sweetened flaked coconut (or more) |
1/2 cup sugar |
1/4 cup lemon juice |
3 tablespoons water |
1 tablespoon lemon zest, finely grated |
Directions:
1. Measure first 4 ingredients into small bowl. Stir. Set aside.
2. Cream butter and sugar in large bowl. Add egg and lemon zest. Beat well.
3. 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. Sprinkle with second amount of coconut. Bake in 375°F (190°C) oven for 18 to 20 minutes until wooden pick inserted in centre of muffin comes out clean.
5. 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.
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