Coconut and Lemon Muffins
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Ingredients
for
12
- Ingredients
- ½ cup softened butter
- ½ cup sugar (scant)
- 2 Tbsps Coconut syrup
- ½ unwaxed lemon (zest and juice)
- 3 eggs (separated)
- 1 ¾ cups all-purpose flour
- 1 cup Shredded coconut
- 1 tsp Baking powder
- ½ cup Corn starch
- 120 Yogurt
- powdered sugar (for dusting)
Preparation steps
1.
Heat the oven to 180°C (160°C in a fan oven), 375°F, gas 5. Line the cups in a muffin tray with grease-proof paper and spray with non-stick spray.
2.
Beat together the butter, sugar, syrup and lemon zest until fluffy, then add the eggs one at a time, beating after each addition. Beat until creamy.
3.
Mix together the flour, grated coconut, baking powder and cornflour and gradually add to the egg mixture. Stir in, alternating with the yoghurt, until the mixture holds together well.
4.
Whisk the egg whites with the lemon juice until stiff and fold into the mixture. Spoon into the muffin tray and bake in the oven for 20-25 minutes until golden.
5.
Remove from the tray and peel off the grease-proof paper. Cool on a wire rack.
6.
Serve dusted with icing sugar.
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