Lemon Coconut Muffins
1 3/4 cup sifted all-purpose flour
3/4 granulated sugar
1/2 cup shredded coconut
1 tablespoon grated lemon zest
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
8 ounces lowfat lemon yogurt
6 tablespoons melted butter
1 tablespoon fresh lemon juice
1/3 cup fresh lemon juice
1/4 cup granulated sugar
1/4 cup toasted shredded coconut
Heat oven to 400F. In a large bowl, mix together the flour, sugar, coconut, lemon zest, baking powder, baking soda, and salt. Make a well in the center of the ingredients. In another bowl, whisk together the yogurt, melted butter, egg and lemon juice. Pour the yogurt mixture into the well in the dry ingredients. Stir just until blended. The batter will be lumpy.
Spoon the batter into greased muffin tins. Bake for 20 minutes or until the muffins are golden brown. While the muffins are baking, make the glaze by cooking the lemon juice, sugar, and toasted coconut in a small saucepan over low heat until sugar dissolves.
Cool the muffins in the pan for 5 minutes, then transfer them to a rack set over a baking sheet. Pierce 6 to 8 holes in the top of each muffin with a toothpick. Drizzle the hot glaze over the muffins, coating the tops well. Serve at room temperature.
By my calculations: Per muffin – Calories: 224, Total Fat: 8.1g, Sat. Fat: 5.3g, Car: 35.5g, Fiber: 1g, Protein: 3.4g