Citrus Coconut Muffins – a delicious recipe with flour, sugar, shredded coconut, yogurt, egg, lemons. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350u00b0F. Grease a 12-cup muffin pan.
2
Combine the sifted flour with 3/4 cup of the sugar and 1/3 cup of the coconut in a large bowl. Beat yogurt, egg, lemon peel, the juice of 2 lemons and the butter for 5 mins, until light and fluffy. Add to the dry ingredients and stir until just combined. Spoon into the muffin pan, filling each cup 2/3 full. Sprinkle with the remaining 2/3 cup coconut.
3
Bake for 20-25 mins, until toothpick inserted into center comes out clean.
4
Combine the remaining 1/4 cup sugar and juice of remaining 2 lemons in a small saucepan on low heat, stirring until the sugar dissolves. Remove from the heat.
5
Using a skewer, poke five or six holes in the tops of muffins. Spoon the syrup over the top. Cool muffins in the pan.
663
kcal
Calories
22
g
Fat
109
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 cups self-rising flour, sifted, 1 cup sugar, 1 cup shredded coconut, 1 cup plain low fat yogurt, and more.
Yes, Citrus Coconut Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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