Burst o' Lemon Muffins

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 (8 ounces) lemon or vanilla yogurt
1 egg
1/3 cup butter or margarine, melted
1 to 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 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 400F 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 to 8 holes each muffin. Spoon the coconut mixture over muffins. Serve warm or cool to room temperature.

Yield: 1 dozen
rec.food.recipes/Johnson/1999