Lemon Coconut Muffins

These portioned muffins are made with coconut milk and shavings. Also, citrus juice and zest are added to the muffins.

Ingredients

Directions

Turn on the oven to preheat to 180 degrees. Grease mini muffin tins 10-5.5 cm in size with butter. Cover the tins with parchment.
Beat the softened butter with 175 g of sugar until fluffy, for at least 3 minutes. Gradually introduce eggs and yolk, beat well.
Add the zest of one lemon and lime to the oil mixture. Add flour, baking powder and salt to this mass, mix. Add coconut milk, stir.
Put the dough in prepared molds, smooth the surface. Place the molds in a preheated oven, bake the lemon-coconut muffins for 18-20 minutes, until a clean wooden stick. Remove the muffins from the oven and leave to cool in the tins.
Pour the juice from both lemons and limes into a small saucepan, add 5 tablespoon. tablespoons of sugar, put a saucepan over medium-low heat, cook, stirring occasionally, until the syrup is halved.
Without taking the muffins out of the molds, brush the lemon-coconut muffins with syrup and sprinkle with coconut. Allow the muffins to cool completely and then remove from the molds. Lemon coconut muffins can be served.

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