Lemon Coconut Muffins Recipe

Name: Lemon Coconut Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Eggs; 1 cup Vegetable oil; 1 1/4 cup Lemon juice; 1 1/2 cup Water; 1 tbsp Lemon zest; 2 cup All purpose Flour; 1 3/4 cup Sugar; 1 tbsp Baking powder; 1 1/2 tsp Salt; 1 cup Shredded coconut

Servings: persons

1
Mix eggs, oil, lemon juice and water together in a bowl.
2
Sift flour, sugar,baking powder and salt in another bowl.
3
Using a wooden spatula, gently mix in the wet ingredients into the dry ingredients being careful not to overmix.
4
When the Ingredients are mixed together, add in the shredded coconut
5
Set the batter set for about 10 minutes.
6
While the batter sets, oil your muffin pan properly.
7
Fill the muffin tins 3/4 way up
8
Bake for 10-15 mins until brown on the edges at 400*C

1221

kcal

Calories

Fat

144

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 Eggs, 1 cup Vegetable oil, 1 1/4 cup Lemon juice, 1 1/2 cup Water, and more.

Yes, Lemon 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.

Lemon Coconut Muffins

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