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Coconut & Lemon Syrup Muffins

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“Deliciously moist and tender, and lovely served warm at breakfast. From the Australian Womens' Weekly.”
READY IN:
30mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to moderately hot (400F).
  2. Grease a 12-hole (1/3 cup/80ml capacity) muffin pan.
  3. Sift flour into a large bowl, and rub in the butter until the mixture resembles breadcrumbs.
  4. Stir in sugar, desiccated coconut, zest, egg and coconut cream- be careful not to over-mix.
  5. Spoon mixture into prepared pan, and sprinkle with shredded coconut.
  6. Bake in the oven for about 20 minutes.
  7. Transfer muffins to a wire rack over a tray.
  8. Pour hot lemon syrup over the hot muffins.
  9. If necessary, drain the syrup from the tray and pour over muffins again.
  10. Lemon syrup: Combine all ingredients in a small saucepan.
  11. Stir over heat, without boiling, until sugar dissolves.
  12. Simmer uncovered, without stirring, for 2 minutes.

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