Set out 12 standard cupcake wrappers into a 12 hole muffin tin.
Beat together the butter and sugar until pale and fluffy.
Add the beaten eggs and mix well.
Stir in the coconut and lemon zest.
Gently fold in the sifted flour alternatively with the milk until combined.
Pour into the muffin cases and bake for 20 minutes or until they are nice and golden.
Remove the lemon muffins from the muffin tin and place on a rack to cool completely.
To make the icing beat together the icing sugar, coconut and lemon juice.
Spread on top of the cooled muffins and sprinkle with the lemon zest to decorate.
Recipe Hints and Tips:
Delicious Lemon Muffins can be frozen un-iced for up to two months
About Author
Jody Allen
Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less
