Snack

Lemon Coconut muffin is for Snack.

Lemon Coconut muffin takes 25 minutes to prepare.

Lemon Coconut muffin takes 20 minutes to cook.

Lemon Coconut muffin makes 7 servings.

The ingredients for Lemon Coconut muffin are:

2 cup Organic All-Purpose White Flour
8 tbsp Coconut Flakes - Dry, Unsweetened (by DMBFAN108)
.5 cup Quaker Oats 100% Whole Grain Quaker Oats - Quick
4 tsp Baking Powder
5 serving Kerrygold Salted Butter (Serving Size 1 TBSP)
36 tsp Organic cane sugar
1 large Egg, fresh, whole, raw
1 cup Kalispell Kreamery Whole Milk
3 tbsp Coconut Flakes - Dry, Unsweetened (by DMBFAN108)

Glaze
24 tsp Organic cane sugar
12 tsp Lemon Juice 'Real Lemon' 100% juice
.2 cup (8 fl oz) Water, tap
1 tbsp Lemon zest

Here is how you make Lemon Coconut muffin:

Measure first 4 ingredients into small bowl. Stir. Set aside.Cream butter and sugar in large bowl. Add egg and lemon zest. Beat well.Add flour mixture in 3 parts, alternating with milk in 2 parts, stirring after each addition until just combined. Fill 12 greased muffin cups 3/4 full.Sprinkle with second amount of coconut. Bake in 375?F (190?C) oven for 18 to 20 minutes until wooden pick inserted in centre of muffin comes out clean.Glaze: Combine all 4 ingredients in small saucepan. Heat on medium until boiling. Reduce heat to medium-low. Heat and stir for 2-4 minutes until starting to thicken. Carefully spoon over hot muffins. (This makes a mess of your pan. It is SO worth it though.) Let stand in pan for 5 minutes before removing to wire rack to cool.Serving Size: makes 7 large muffinsNumber of Servings: 7Recipe submitted by SparkPeople user OLDFASHIONEDGRL.

The nutritional information for Lemon Coconut muffin is:

• Servings Per Recipe: 7
• Amount Per Serving
• Calories: 436.7

• Total Fat: 15.8 g
• Cholesterol: 53.0 mg
• Sodium: 380.6 mg
• Total Carbs: 68.0 g
• Dietary Fiber: 3.0 g
• Protein: 7.0 g