Lemon and Coconut Muffins

Lemon and Coconut Muffins

Lemon and Coconut Muffins

Lemon and Coconut Muffins

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8 muffins

Ingredients
  

Muffins

  • 100 g margarine / unsalted butter
  • 2 eggs
  • 2 lemon zest
  • 300 g self-raising flour
  • 1 tsp baking powder
  • 140 ml milk
  • 50 g desiccated coconut

Icing

  • 3-4 tbsp icing sugar
  • 1-2 lemon juice
  • 1 small Jar lemon curd

Instructions
 

  • Preheat the oven to 180°C / fan 160°C / gas 4. Line a 12 hole muffin tin. (I used large tulip cupcake cases)
  • Cream the butter, sugar and lemon zest together until the mixture is nice and fluffy.
  • Add the eggs, beating into the mixture.
  • Add the flour and baking powder then stir into the mixture with a wooden spoon, until the flour has all gone. It doesn’t matter if your mixture is a little lumpy.
  • Stir in the milk, then continue to stir with the wooden spoon until you get a nice batter.
  • Stir in the desiccated coconut until it’s evenly distributed. The mixture will look thick and slightly gloopy, which is absolutely fine.
  • Divide the mixture evenly into the cases and place in the oven for about 25 minutes or until they are nice and golden brown.
  • Let the muffins cool down on a wire rack
  • Once the muffins have cooled, using a syringe inject lemon curd into the centre of each muffin. You might get some ooze out the top but this is fine.
  • In a small bowl add the icing sugar and squeeze in the lemon juice. Mix until you have a runny icing and using a spoon, drip the icing over each muffin.
  • Enjoy with a cup of tea!

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