Coconut Lemon Syrup Muffins RecipeOrigin: Fusion Period: Traditional |
Ingredients:
280g self-rising flour
Coconut Lemon Syrup Muffins Preparation:Method:Sift the flour into a large bowl. Dice the butter then rub into the flour with your fingertips until the mixture resembles coarse crumbs. Add the sugar, coconut and lemon zest then stir-in the egg and coconut cream. Do not over-work the mixture and as soon as it has bleded together transfer to a prepared 12-hole muffin tin (about 80ml capacity), filling the cups no more that 3/4 full. Immediately transfer to an oven pre-heated to 180°C and bake for about 20 minutes, or until well risen and cooked through (a skwere inserted into the centre will emerge cleanly). In the meantime, combine all the ingredients for the lemon syrup in a small pan. Heat, stiring constantly, over low heat, without boiling, until the sugar has dissolved. Bring to a simmer then cook for 2 minutes without stirring. Take off the heat and as soon as the muffins come out of the oven pour the lemon syrup over the top. Allow to cool for a few minutes then turn out onto a wire rack to cool. Serve warm. |
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