Coconut-Crusted Lemon Muffins


Serves: 12
Total Calories: 179

Ingredients

Coconut Crust:
1/2 cup coconut flaked
1/2 cup brown sugar
2 tablespoons flour
3 tablespoons butter melted or margarine
1/8 teaspoon nutmeg
Muffins:
2 cups flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 egg
1 cup milk
3 tablespoons salad oil
1 tablespoon lemon peel grated
1 tablespoon lemon juice

Directions:

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.

Nutritional Facts:

Serves: 12
Total Calories: 179
Calories from Fat: 46

This Coconut-Crusted Lemon Muffins recipe is from the Current Calendars Cookbook. Download this Cookbook today.




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