Burst o' Lemon Muffins
rec.food.recipes/Nancy Van Ess/2000
Source: Taste of Home
Makes 12

1 3/4 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup vanilla or lemon yogurt
1 egg
1/3 cup butter or margarine -- melted
2 tablespoons grated lemon peel
1 tablespoon lemon juice
1/2 cup flaked coconut
Topping
1/3 cup lemon juice
1/4 cup sugar
1/4 cup flaked coconut -- toasted

In a large bowl, combine flour, sugar, baking powder, baking soda and salt.
I
n 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 2/3rds full.

Bake at 400 degrees for 18-22 minutes or until golden brown and muffins test done. Cool for 5 minutes before removing from pan to a wire rack.

In saucepan, combine the lemon juice and sugar. Cook and stir 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.