Name: Citrus coconut muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 3/4 cup (265g) self raising flour; 1 cup (110g) caster sugar; 1/2 cup (35g) shredded coconut, plus 1 cup extra; 1 cup (300g) low-fat natural yoghurt; 1 egg; 2 lemons, finely grated rind; juice of 1 lemon, plus 1/4 cup (60ml) extra lemon juice; 90 gram unsalted butter, melted, cooled

Citrus coconut muffins

Skip to Recipe

Makes 12 Item

Prep

15M

Cook

20M

Total

35M

Ingredients

1 3/4 cup (265g) self raising flour

1 cup (110g) caster sugar

1/2 cup (35g) shredded coconut, plus 1 cup extra

1 cup (300g) low-fat natural yoghurt

1 egg

2 lemons, finely grated rind

juice of 1 lemon, plus 1/4 cup (60ml) extra lemon juice

90 gram unsalted butter, melted, cooled

Method

1.Preheat oven to 180°C or 160°C fan. Grease a 12-hole, 1/3 cup-capacity muffin pan.

2.Combine sifted flour, 3/4 cup of sugar and coconut in a bowl. Using an electric mixture, beat yoghurt, egg, rind, juice and butter for 5 minutes, until light and fluffy. Pour into dry ingredients and stir until just combined.

3.Spoon into prepared pan until two-thirds full. Scatter with extra coconut. Bake for 20-25 minutes, until a skewer comes out clean.

4.Combine remaining sugar and extra lemon juice in a small pan on low heat, stirring until sugar dissolves. Remove from heat.

5.Using a skewer, poke five or six holes in tops of muffins. Spoon over syrup. Cool in pan. Serve.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Share this post

Ingredients

Method

Related stories

BONUS Elizabeth Arden gift