Burst 0'Lemon Muffins

Hey, how about this late night posting? Lots to do so I'm burnin' the midnight oil. By special request, I'm posting the lemon muffins that were in this post. I had to make up a cute little recipe card...and it had to be yellow....and just full of cheery accents....because that's what lemon muffins are....cheery! And yummy.

I love making recipe cards because they're like tiny 4" x 6" scrapbook pages. There's a tiny area to add embellishments so it's quick....but oh so fun to find just the right little something that works. For my recipe card I used JustRite's Recipes Borders and Centers stamp set. And good for you, it's on sale this month along with all the 1-3/16" stamps. The rest of my recipe card uses paper from The Girls Paperie along with circle punches, Prima flowers and brads from Cindy's shop...StarLitStudio.

Here's the recipe for you to copy & paste or print. Recipe from Taste of Home 2000 Annual Recipes. Note: I added about two teaspoons of poppy seeds to my recipe, totally optional. And this recipe was a little dry, I had to a little bit of milk to moisten the dough mixture up a bit. It's still a sticky dough that you have to spoon into the muffin tins. I doubled my recipe. Oh, and it fill the tins more than 2/3 full...my muffins had big ol' muffin tops....which are Jordan's favorites. Every time we'd go to grab a muffin, the muffin tops were missing!! These are best eaten warm, on the first day. :) Oh, and use only fresh lemon juice from real lemons. That stuff in the bottle is gross.

Burst o’Lemon Muffins

1-3/4 cups flour

¾ cup sugar

1 teaspoon baking powder

¾ teaspoon baking soda

1//4 teaspoon salt

1 egg

1 (8 oz) lemon or vanilla yogurt

1/3 cup butter melted

1-2 T grated lemon peel

1 T lemon juice

½ cup flaked coconut

Topping:

1/3 cup lemon juice, ¼ cup sugar, ¼ cup toasted coconut

Combine flour, sugar, b. powder, soda & salt. In another bowl, beat yogurt, egg, butter, lemon peel & juice til smooth; stir into dry ingredients til moistened. Add coconut. Fill greased muffin tins 2/3 full. Bake 400 for 18-22 min. In saucepan, cook lemon juice & sugar til sugar dissolves. Stir in coconut. Using toothpick, poke 6-8 holes in each muffin. Spoon topping over muffins. Makes 1 dozen.

Edit: No need to send me emails that I misspelled sugar on my recipe card. My spell checker didn't catch it and neither did my 40 year old eyes til I pasted the recipe into my blog post. :)

Edit #2: A viewer wrote "I hate coconut...so do you think they would still be good without it?" *gasssssppppp* Be careful how you talk about the coconut....it's a personal fave. But if you don't dig it....the muffins would be fine. How 'bout a few white chocolate chips on top just for pretties? Seriously. You don't like coconut?