Serves: 12
Total Calories: 179
Combine the coconut crust ingredients in a small bowl divide into 12 well-greased muffin cups. Press against bottoms and sides.
Combine the flour, sugar, baking powder, salt and nutmeg blend thoroughly. In small bowl beat egg lightly with milk, salad oil, lemon peel and lemon juice. Stir milk mixture into dry ingredients just until moistened. Fill prepared muffin cups about 3/4 full. Bake at 400° for 15 to 20 minutes, or until lightly browned. Turn muffins from pans immediately onto cooling rack. Serve warm.
This Coconut-Crusted Lemon Muffins recipe is from the Current Calendars Cookbook. Download this Cookbook today.
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