Tasty Coconut Lemon Treats (Print Version)
# Ingredients:
01 -
1 lemon, pulp and squeezed juice
02 -
1/2 cup white sugar
03 -
1/2 cup plain shredded coconut
04 -
2 1/2 cups regular flour
05 -
2 teaspoons baking powder
06 -
1/2 teaspoon baking soda
07 -
1/2 teaspoon salt
08 -
2 large eggs
09 -
4 tablespoons plain butter, melted and cooled down
10 -
4 tablespoons vegetable oil
11 -
1 cup milk
12 -
1 teaspoon lemon flavoring
13 -
chunky sugar and extra coconut flakes, if wanted, to sprinkle on top
# Instructions:
01 -
Get your oven hot at 425°F.
02 -
Spray a 12-cup muffin pan lightly with cooking spray and put it aside.
03 -
Put the lemon zest and white sugar together in a food processor until everything's mixed and the sugar turns slightly yellow and smells nice. Or just mix them by hand in a bowl if you prefer.
04 -
Throw in the eggs, cooled melted butter, vegetable oil, milk, lemon flavoring, and fresh lemon juice to your sugar mix and stir it all up.
05 -
In another bowl, stir together the coconut flakes, regular flour, baking powder, baking soda, and salt.
06 -
Make a hole in the middle of your dry stuff and pour in all the wet ingredients. Stir just enough to mix everything up.
07 -
Split the batter evenly into your 12 muffin cups, filling them nearly to the top.
08 -
If you want, throw some chunky sugar and extra coconut on top of each muffin.
09 -
Start baking at 425°F for 5 minutes. Then turn down the heat to 350°F and keep baking for another 14-17 minutes. They're done when you can stick a toothpick in the middle and it comes out clean.
10 -
Let your muffins sit in the pan for 5-10 minutes, then move them to a cooling rack until they're completely cooled off.
# Notes:
01 -
You can swap vanilla flavoring if you don't have any lemon stuff around. But lemon flavoring makes them taste more lemony, and you can always grate in extra lemon skin for more zing.