Coconut Lemon Syrup Muffins
Ingredients
Muffins
- 2 cups self-rising flour
- 90g butter
- 3/4 cup castor sugar (fine white sugar)
- 1 cup coconut
- 1 tablespoon grated lemon rind
- 1 egg, lightly beaten
- 1 cup coconut cream
- 2 tablespoons shredded coconut
Lemon Syrup
- 1/2 cup castor sugar (fine white sugar)
- 1/4 cup water
- 2 teaspoons grated lemon rind
- 1/4 cup lemon juice
Instructions
- Grease a 12 hole (1/3 cup/80ml capacity) muffin pan.
Muffins
- Sift flour into large bowl; rub in butter.
- Stir in sugar, coconut, rind, egg and coconut cream. Spoon mixture into prepared pan, sprinkle with shredded coconut.
- Bake in moderately hot oven about 20 minutes.
- Pour hot lemon syrup over hot muffins, then turn onto wire rack to cool.
Lemon Syrup
- Combine all ingredients in small pan, stir over heat, without boiling, until sugar is dissolved, then simmer for 2 minutes without stirring.
Attribution
