Lemon and coconut muffins

Lemon and coconut muffins

Lemon and coconut muffins
I have been meaning to work out an ingredient replacement for canola oil in my standard muffin recipe, using coconut oil instead. I had one lonely lemon in the fruit basket so opted for coconut and lemon flavours. I added desiccated coconut to the mix and as coconut is quite absorbing, I added more milk too. The official taste tester on the day Mr I, guessed the ingredient combination! These muffins are perfect for school lunches and family.

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5.0 from 1 reviews
Lemon and coconut muffins
Prep time
Cook time
Total time
Recipe type: Lunch box
Serves: 15
  • 2 cups self raising flour
  • ½ cup caster sugar
  • ½ cup desiccated coconut
  • 225mls milk
  • ½ cup coconut oil, melted (or melted butter)
  • 1 tsp vanilla extract
  • 2 tbsp lemon juice
  • 2 eggs
  • 1 tbsp lemon rind
  1. Preheat oven to 175 degrees Celsius.
  2. To a medium sized mixing bowl add flour, sugar and coconut. Mix and make a well in the middle.
  3. In a separate bowl mix the coconut oil, eggs, milk, lemon juice and vanilla.
  4. Pour the liquid ingredients into well and mix with a wooden spoon. Muffins are best when made quickly and not over mixed.
  5. Add lemon rind and mix lightly through.
  6. Spoon muffin mix into 15 large patty pans in the muffin tray
  7. Bake for 12 -15 minutes or until a skewer comes out clean.
  8. Allow to cool on a rack before placing in an air tight container.
You can use melted butter instead of coconut oil if you prefer.

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