Lemon Coconut Muffins Recipe
🕒 Prep Time: 10 minutes
🕒 Cook Time: 30 minutes
🕒 Total Time: 40 minutes
🥧 Yield: 12 muffins
Description:
Indulge in the delightful flavors of lemon and coconut with these moist and tender muffins. Perfect for a quick breakfast or a delightful snack, these Lemon Coconut Muffins are bursting with citrusy zest and tropical coconut goodness.
Ingredients:
- 1 cup skim milk
- 1 1/2 eggs
- Juice and zest of 1 lemon
- 2 cups shredded coconut
- 1 cup self-raising flour
- 1/2 cup caster sugar
- 1 1/2 tablespoons oil
Instructions:
-
Preheat Oven:
Preheat your oven to 375°F (190°C). Prepare your muffin pans by lining them with paper liners or greasing them lightly with oil. -
Soften Bran and Milk:
In a large mixing bowl, combine the skim milk and all-bran cereal. Allow it to stand for about 5 minutes until the cereal has softened. -
Add Wet Ingredients:
After the cereal has softened, stir in the beaten eggs, oil, freshly squeezed lemon juice, and lemon zest. Mix until well combined. -
Combine Dry Ingredients:
In a separate bowl, combine the self-raising flour, caster sugar, and shredded coconut. Stir the dry ingredients into the wet mixture until just moistened. Be careful not to overmix, as it can result in tough muffins. -
Fill Muffin Pans:
Spoon the batter evenly into the prepared muffin pans, filling each cup about two-thirds full. -
Bake:
Place the filled muffin pans in the preheated oven and bake for 25 to 30 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean. -
Cool and Serve:
Once baked, remove the muffins from the oven and allow them to cool in the pans for a few minutes before transferring them to a wire rack to cool completely. Serve these Lemon Coconut Muffins warm or at room temperature for a delightful treat any time of the day.
These Lemon Coconut Muffins are sure to be a hit with family and friends. Enjoy the burst of citrus flavor and the tropical sweetness of coconut in every bite!
