Life has been pretty crazy the last week or so and as a result, my little blog has suffered from lack of attention! But I’m back on track again and have a lovely muffin recipe to share with you. These sweet little treats are guaranteed to be a hit with the kids and are perfect for school lunches. Whip up a batch, toss them in the freezer and you’re good to go!
Lemon and Coconut Muffins …
Prep time
Cook time
Total time
Author: Mrs Organised
Serves: 15
Ingredients …
- 2 ½ cups self-raising
- ¾ cup caster sugar
- ⅔ cup desiccated coconut
- 2 – 3 tbspns lemon rind, (rind from approx. 1 large lemon)
- 1 cup milk
- 1 egg
- 3 tbspns vegetable oil
- ⅓ cup lemon juice
- lemon butter
Method …
- Preheat oven to 170C (fan forced) and lightly spray muffin trays.
- Sift self-raising flour and caster sugar into a large bowl and stir to combine.
- Stir desiccated coconut and lemon rind into flour mixture and combine. Make a well in the centre.
- In a separate small bowl, combine milk, egg and vegetable oil and whisk with a fork to combine.
- Add lemon juice and stir to combine.
- Pour wet ingredients into dry ingredients and mix until just combined. Be careful not to over mix, mixture should be lumpy.
- Spoon mixture into muffin trays filling each muffin hole approximately one-third. Add approximately ½ teaspoon of lemon butter to the centre of each muffin. Top with additional muffin mixture to fill each muffin hole approximately two thirds.
- If you like, make a small well in the top of each muffin and add ½ teaspoon of lemon butter … do be sure to press the lemon butter down into the muffin mixture or it will simply slide off the top as it’s being baked.
- Bake muffins for approximately 18 minutes or until muffins rise and spring back gently to touch.
- Remove muffins from oven and leave in trays for approximately 5 minutes before turning onto racks to cool. This recipe will make approximately 15 muffins.
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