Ingredients
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2 cups all-purpose flour
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1/2 cup sweetened flaked coconut
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1/2 cup quick oatmeal
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4 teaspoons baking powder
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1/3 cup margarine (you could use softened butter)
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3/4 cup sugar
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2 tablespoons lemon zest, finely grated
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1 cup milk
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3 tablespoons sweetened flaked coconut (or more)
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1/2 cup sugar
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1/4 cup lemon juice
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3 tablespoons water
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1 large egg
Instructions
- 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.