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Lemon Coconut Muffins

by on March 10, 2012 in Breads, Muffins March 10, 2012 BreadsMuffins
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Level: Easy

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Description

When my great grandmother passed away last year, I ended up with her old Betty Crocker Picture Cookbook. I discovered my great grandmother had written in a few changes and additions to some of the recipes. One of those adaptations was turning the basic “sweeter muffin” recipe into coconut muffins. I love lemon and coconut, so I made my own small addition. Enjoy!

Ingredients

  • 1 whole Egg
  • ½ cups Milk
  • ¼ cups Vegetable Oil
  • ½ teaspoons Vanilla Extract
  • 1 cup Sweetened, Flaked Coconut
  • 1-½ teaspoon Lemon Zest
  • 1-½ cup All-purpose Flour
  • ½ cups Sugar
  • 2 teaspoons Baking Powder
  • ½ teaspoons Salt

Preparation

Preheat oven to 400ºF. Line muffin tin with liners or spray with baking spray.

Beat egg slightly with fork. Stir in milk, oil, vanilla, coconut, and lemon zest. Add flour, sugar, baking powder, and salt. Mix just until all flour is incorporated and moistened. Do not overmix. Fill muffin cups 2/3 full.

Bake 18-20 minutes.

Notes: I just eyeballed the lemon zest, flavor to taste or leave out for just coconut muffins. Also, the original recipe said to bake for 20-25 minutes, but at 20 minutes in my oven, they were almost overdone to my taste. Next time I’m going to try reducing the bake time by a few minutes.

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