Lemon Coconut Muffins
Serves: Makes 16
Takes: 30 mins to 1 hour
These muffins are perfect for breakfast or a sweet treat and they taste great with a few baking spices such as ginger and cinnamon. I wanted to keep mine really moist and so I threw in a few raisins, but you can leave them out if you prefer. Oh and I also had some dried coconut in my pantry so I added that too. It goes wonderfully golden brown and toasted.
Ingredients
250g self-raising flour
1 teaspoon bicarbonate of soda
a pinch of salt
115g butter, melted and cooled
175g caster sugar
2 eggs, beaten
85ml milk
grated zest and juice of 2 lemons
115g desiccated coconut
100g raisins (optional)
coconut flakes, to sprinkle (optional)
Method
Heat the oven to 190°C/375°F/gas 5 and line a muffin tin with paper muffin cases.
Sift the flour, bicarbonate of soda and salt together.
In a large bowl, mix the butter, sugar, eggs, milk, lemon juice and zest, desiccated coconut and raisins (if using) together.
Gently fold the flour mixture into the wet mixture, trying not to fold too much or your muffin will taste dense.
Quickly fill the muffin cases.
Sprinkle with some coconut flakes (if using).
Bake in the centre of the preheated oven for 20 - 25 minutes, or until the muffins are golden brown and well risen.
Leave to cool in the tin for a few minutes before transferring them to a wire rack. Eat warm.
