Lemon Coconut Muffins

• Vegetarian

• Produce

  • 2 Lemons, zest and juice

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 cup Granulated sugar
  • 1 tsp Salt
  • 1 1/2 tsp Vanilla

• Oils & Vinegars

  • 1/3 cup Coconut oil

• Nuts & Seeds

  • 1/2 cup Coconut, unsweetened
  • 1 Sugar and shredded coconut, coarse

• Dairy

  • 1 cup Greek yogurt, plain
  • 1/3 cup Milk

Found on bakeeatrepeat.ca

Description

Ingredients

• 2 lemons, zest and juice
• 1/2 cup granulated sugar
• 1/2 cup shredded unsweetened coconut
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 2 large eggs
• 1/3 cup coconut oil, melted
• 1 cup plain Greek yogurt
• 1/3 cup milk
• 1 1/2 teaspoons vanilla
• coarse sugar and shredded coconut (optional, for sprinkling the tops)

Directions

• Preheat the oven to 425 degrees F. Lightly spray a 12 cup muffin tin with non-stick spray and set aside.
• In a large bowl, rub the lemon zest and the granulated sugar together with your fingers until the sugar is lightly yellow and fragrant. Add the coconut, flour, baking powder, baking soda and salt and stir to combine.
• In another bowl, whisk together the egg, coconut oil, yogurt, milk, vanilla and lemon juice. Pour this mixture into the dry ingredients and stir until just combined. The batter will be thick.
• Fill the muffin cups with the batter , dividing it between the 12 cups. They will be almost full. Sprinkle the tops with coarse sugar and more shredded coconut if desired.
• Bake for 22-24 minutes or until a toothpick inserted in the center of a muffin comes out clean. Allow to cool in the muffin tin for 5-10 minutes before removing to a wire rack to cool completely. Muffins keep well in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.