Lemon Coconut Muffins

Adapted from company's coming - mostly muffins. the batter is a nice, fluffy, light batter. it scoops into the muffin cups easily. the final result is a touch crumbly but still tastes wonderful. if you would like to, you can omit the oatmeal and increase the coconut by the 1/2 cup. that is how the original recipe was listed but i tried to make it a little lower in fat by decreasing the coconut.

Steps

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 375f 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.

Let stand in pan for 5 minutes before removing to wire rack to cool.

Ingredients

all-purpose flour, sweetened flaked coconut, quick oatmeal, baking powder, margarine, sugar, egg, lemon zest, milk, lemon juice, water