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.

Makes 12