Coconut Lemon Syrup Muffins

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Deliciously moist and tender, and lovely served warm at breakfast. From the australian womens' weekly.

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Steps

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Preheat oven to moderately hot.

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Grease a 12-hole muffin pan.

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Sift flour into a large bowl , and rub in the butter until the mixture resembles breadcrumbs.

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Stir in sugar , desiccated coconut , zest , egg and coconut cream- be careful not to over-mix.

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Spoon mixture into prepared pan , and sprinkle with shredded coconut.

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Bake in the oven for about 20 minutes.

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Transfer muffins to a wire rack over a tray.

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Pour hot lemon syrup over the hot muffins.

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If necessary , drain the syrup from the tray and pour over muffins again.

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Lemon syrup: combine all ingredients in a small saucepan.

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Stir over heat , without boiling , until sugar dissolves.

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Simmer uncovered , without stirring , for 2 minutes.

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Ingredients

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self rising flour, butter, superfine sugar, unsweetened coconut, lemon, zest of, egg, coconut cream, unsweetened dried shredded coconut, water, lemons, zest of, lemon juice