Lemon, Coconut Muffins
Servings: 12 muffins
Ingredients:
- 1 cup whole wheat flour
- 1 cup all purpose flour
- 1 cup shredded coconut, plus 4 tablespoons (or more) for sprinkling tops
- 4 teaspoons baking powder
- 1/3 cup coconut oil
- 3/4 cup whole sugar
- 1 egg
- 2 tablespoons lemon zest, finely grated
- 1 cup milk
For the glaze:
- 1/2 cup whole sugar
- 1/4 cup lemon juice
- 3 tablespoons water
- 1 tablespoon lemon zest, finely grated
Directions:
Preheat oven to 375 degrees. Line a muffin pan with paper muffin liners.
Mix flours, coconut, and baking powder in a small bowl. Set aside.
Whisk coconut oil and sugar into a large bowl until well blended. Add egg and lemon zest and beat well.
Add flour mixture in 3 parts, alternating with milk in 2 parts, stirring after each addition until just combined. Fill muffin cups 3/4 full.
Sprinkle tops with 4 tablespoons or more coconut. Bake for 15 to 20 minutes until toothpick inserted in the center of muffin comes out clean.
While muffins are in the oven, prepare the glaze. Combine all 4 ingredients in a small saucepan. Heat on medium heat until boiling, then reduce heat to medium-low. Cook, stirring occasionally, for 2 to 4 minutes until mixture begins to thicken. Remove from heat.
When muffins are finished cooking, place on a wire rack with some aluminum foil underneath to catch the drips. Carefully spoon glaze over hot muffins.
Recipe submitted by Gina, Saint Petersburg, FL.
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