Coconut & Lemon Syrup Muffins

• 2 cups self rising flour (300g)
• 3 ounces cold butter, cut into small cubes (90g)
• 3/4 cup superfine sugar (165g)
• 1 cup unsweetened coconut (90g)
• 1 tablespoon finely grated lemon, zest of
• 1 egg, lightly beaten
• 1 cup coconut cream (250ml)
• 2 tablespoons unsweetened dried shredded coconut
• Lemon syrup
• 1/2 cup superfine sugar (110g)
• 1/4 cup water (60ml)
• 2 teaspoons finely grated lemons, zest of
• 1/4 cup lemon juice (60ml)

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.

flour, cold butter, superfine sugar, unsweetened coconut, lemon, egg, coconut cream, coconut, lemon syrup, sugar, water, lemons, lemon juice

Taken from www.food.com/recipe/coconut-lemon-syrup-muffins-111519 (may not work)