Burst o'Lemon Muffins

Lately I have been feeling like I just need to encourage everyone to subscribe to Everyday Food magazine. After all, that's where most of my recipes have been coming from these days. However, this morning I felt inspired to make muffins (that's a first for a school day this year). I also felt inspired to make these lemon muffins, as lemon is a big hit in our home. They were great.

I omitted the topping it suggested (ran out of time), but didn't miss it all. I used a mini-muffin tin (24 mini cups) and baked it with a convection bake setting of 400 degrees. (My oven automatically adjusts to a lower temperature--about 375.) They only had to bake for about 10-11 minutes. I actually baked them perfectly! (That doesn't always happen, of course.) Delicious muffins!

Burst o'Lemon Muffins
Source: Taste of Home magazine from 1999 (12 years ago!)

1 3/4 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup (8 ounces) lemon or vanilla yogurt
1 egg
1/3 cup butter or margarine, melted
1 to 2 teaspoons grated lemon peel
1 tablespoon lemon juice
1/2 cup flaked coconut

Topping:
1/3 cup lemon juice
1/4 cup sugar
1/4 cup flaked coconut, toasted

In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, beat the yogurt, egg, butter, lemon peel and lemon juice until smooth; stir into dry ingredients just until moistened. Fold in the coconut. Fill greased muffin cups two-thirds full. Bake at 400 degrees for 18-22 minutes or until golden brown and muffins test done. Cool for 5 minutes before removing from pan to a wire rack.
In a saucepan, combine the lemon juice and sugar; cook and stir until sugar is dissolved. Stir in coconut. Using a toothpick, poke 6-8 holes in each muffin. Spoon the coconut mixture over muffins. Serve warm or cool to room temperature. Yield 1 dozen.