Lemon coconut muffins
2 1/2 cups self-raising flour
3/4 cup caster sugar
1/2 cup desicatted coconut
rind of 1 lemon, grated
100ml lemon juice
1 tbs margarine, melted
1 cup skim milk
1 egg
lemon butter
Preheat oven to 180C (350F). Line a 12-hole muffin pan with paper muffin cases. Sift the self-raising flour into a large bowl. Stir in 1/2 cup desiccated coconut,the grated rind of 1 lemon and sugar into the flour mixture and make a well in the centre. In a small bowl, use a fork to whisk together margarine, milk and egg. Add 100ml lemon juice to egg mixture, then add to flour. Stir gently until mixutre is just combined. Half-fill muffin cases with mixture, then add 1 teaspoon lemon butter to each. Top with remaining mixture. Make a small well in top of each and add an extra 1/2 teaspoon lemon butter. Bake for 20-25 minutes or until muffins are well risen and spring back to the touch. Leave in pan for for a few minutes, then transfer to a wire rack to cool.
|
ANALYSIS |
per muffin
|
|---|---|
| Energy (kJ) |
888
|
| Protein (g) |
5
|
| Fat (g) |
3
|
| Carbohydrate (g) |
41
|
Makes 12
