Coconut Lemon Syrup Muffins Recipes

Steps:

• Measure first 4 ingredients into small bowl. Stir. Set aside.
• Cream butter and sugar in large bowl. Add egg and lemon zest. Beat well.
• Add flour mixture in 3 parts, alternating with milk in 2 parts, stirring after each addition until just combined. Fill 12 greased muffin cups 3/4 full.
• Sprinkle with second amount of coconut. Bake in 375°F (190°C) oven for 18 to 20 minutes until wooden pick inserted in centre of muffin comes out clean.
• Glaze: Combine all 4 ingredients in small saucepan. Heat on medium until boiling. Reduce heat to medium-low. Heat and stir for 2-4 minutes until starting to thicken. Carefully spoon over hot muffins. (This makes a mess of your pan. It is SO worth it though.) Let stand in pan for 5 minutes before removing to wire rack to cool.

Steps:

• Heat oven to 350°.
• Line 12 muffin tin with paper liners.
• Combine flour, baking powder and salt in a small bowl and set aside.
• In another bowl, combine cream with extracts and set aside.
• Beat butter in large mixing bowl on high speed for 1 minute.
• Gradually add sugar and beat until fluffy.
• Reduce mixer speed to medium and beat in eggs until well blended.
• On low speed, alternately beat in flour and cream mixture beginning and ending with flour just until mixed.
• Stir in coconut.
• Fill muffin liners 3/4 full and bake for 18 to 20 minutes or until they test done.
• Cool in pan on wire rack.
• For glaze, mix all ingredients and drizzle over muffins.

Steps:

• Preheat oven to moderately hot (400F).
• Grease a 12-hole (1/3 cup/80ml capacity) muffin pan.
• Sift flour into a large bowl, and rub in the butter until the mixture resembles breadcrumbs.
• Stir in sugar, desiccated coconut, zest, egg and coconut cream- be careful not to over-mix.
• Spoon mixture into prepared pan, and sprinkle with shredded coconut.
• Bake in the oven for about 20 minutes.
• Transfer muffins to a wire rack over a tray.
• Pour hot lemon syrup over the hot muffins.
• If necessary, drain the syrup from the tray and pour over muffins again.
• Lemon syrup: Combine all ingredients in a small saucepan.
• Stir over heat, without boiling, until sugar dissolves.
• Simmer uncovered, without stirring, for 2 minutes.

Steps:

• Combine flour, coconut, sugar, almonds, baking powder, orange peel, baking soda, and salt in a large bowl.
• In another bowl, blend the coconut milk, eggs, butter, and vanilla.
• Pour the egg mixture into the dry ingredients and blend well.
• Divide batter into 12 muffin cups and bake for 15 minutes at 400 degrees.