When it comes to coconut in a recipe, I'm neither a lover nor a hater; however, toasted coconut is another story. Just like an airbrush can turn an average girl into a super model, a little toasting can turn coconut into a delicious candy like treat.
The recipe does not call for coconut in the muffins, but I would add a little in the batter next time. I think it would pair well with the citrus zest. Actually, a few chopped walnuts would be pretty tasty, too :) I was a little concerned that sprinkling the coconut on top after filling the muffin cups and then baking for 25 minutes would burn the coconut, and I was right. I've toasted coconut enough to know that 25 minutes without 'stiring' is going make burnt coconut, not toasted. In anticipation of this conundrum, I toasted some coconut separately, and sprinkled it on top when the muffins came out of the oven ;)
Bursting with flavor, these muffins give the added benefit of making your home smell wonderful as you zest your lemons and oranges!
Citrus Coconut Muffins:
21/2 cups self rising flour
1 cup granulated sugar
90 grams butter
2 teaspoons finely grated lemon zest
2 teaspoons finely grated orange zest
1 egg, lightly beaten
3/4 cup milk
1/4 cup shredded coconut
Preheat the oven to 390F
In a measuring jar or medium bowl, combine the orange zest, lemon zest, egg and milk. Set aside
In a large bowl, combine flour and sugar, rub in the butter.
Add the milk mixture to the flour and gently mix until its just combined.
Spoon into a prepared muffin pan and sprinkle with shredded coconut.
Bake for 25 mins in a preheated oven
Let it cool on the wire rack for 5-10 minutes. Serve warm.
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