Recipe: Burst o' Lemon Muffins with Lemon-Coconut Topping

BURST O' LEMON MUFFINS

1 3/4 cups flour
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 cup lemon yogurt
1 egg
1/3 cup (2/3 stick) butter or margarine, melted
1 tablespoon grated lemon peel
1 tablespoon lemon juice
1/2 cup flaked coconut
Coconut-Lemon Topping (recipe follows)

Preheat oven to 400 degrees F.

In large bowl, combine flour, sugar, baking powder and baking soda.

In separate bowl, beat together the yogurt, egg, butter, lemon peel and juice until smooth. Stir mixture into dry ingredients just until moistened. Fold in coconut and fill greased or lined muffin cups two-thirds full (no fuller).

Bake in preheated oven 18 to 22 minutes, or until golden brown and muffins test done. Cool 5 minutes; remove to wire racks.

Using toothpick, poke 6 to 8 holes in top of each muffin. Spoon Lemon-Coconut Topping mixture over muffins. Serve warm or cool to room temperature.

LEMON-COCONUT TOPPING:

1/3 cup lemon juice
1/4 cup sugar
1/4 cup flaked coconut, toasted

In small saucepan, combine lemon juice and sugar. Cook, stirring, until sugar dissolves. Stir in toasted coconut.

Makes about 1 dozen
Source: Wisconsin Bed and Breakfast Cookbook edited by Becky LeJeune