Lemon & Coconut Muffins
Changing up my muffin game with these zesty, tropical Lemon & Coconut Muffins
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Ingredients
- ½ Cup Shredded or desiccated coconut Unsweetened
- 1 Cup Milk
- 4 Tbsp Unsalted Butter Melted and cooled
- 4 Tbsp Oil (Vegetable/Sunflower or Coconut Oil)
- 2 Large Eggs
- 1 tsp Vanilla Extract
- Juice and Zest of 1 Medium/Large lemon
- ½ Cup Castor or granulated sugar
- 2 Cups All-Purpose/Cake Flour
- 2 tsp Baking Powder
- ½ tsp Baking Soda
- ¼ tsp Salt
- Castor or granulated sugar and shredded/desiccated coconut for sprinkling on top Optional
Instructions
- Preheat the oven to 180°C and grease or line a 12 hole muffin tray with non-stick cooking spray or paper muffin liners
- Combine the Shredded or desiccated coconut and milk, stir and set aside for around 5 minutes
- Combine the cooled melted butter and oil in a large bowl, then add the eggs and vanilla and mix
- Next, add the milk and coconut mixture as well as the lemon juice and zest and mix
- Add the sugar and mix to help the sugar dissolve
- Finally, sift in the remaining dry ingredients and stir until fully combined
- Evenly divide the mixture between the holes of the prepared muffin tin
- Optional: Combine around 1 tablespoon of castor or granulated sugar and three tablespoons of coconut and sprinkle a little over each muffin
- Bake for 20 - 25 minutes or until a cake tester or skewer inserted in the centre comes out clean
- Leave to cool in the tin for around 10 minutes, then remove and let cool further on a wire cooling rack
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