Ingredients:
- ½ cup all-purpose flour
- ½ cup granulated sugar
- ½ cup unsweetened shredded coconut
- 2 large eggs
- 1 cup whole milk
- 2 tablespoons unsalted butter, melted
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- Powdered sugar, for dusting (optional)
Instructions:
- Preheat Oven: Set oven to 350°F (175°C). Lightly grease a mini muffin tin or use silicone liners.
- Mix Ingredients: In a large bowl, whisk together the flour, sugar, coconut, and salt.
- Add Wet Ingredients: Stir in eggs, milk, melted butter, lemon juice, lemon zest, and vanilla. Mix until smooth.
- Fill Muffin Tin: Pour batter evenly into the muffin tin, filling about ¾ full.
- Bake: Bake for 18-22 minutes or until the tops are lightly golden and a toothpick comes out clean.
- Cool & Serve: Let cool for 10 minutes before removing from the tin. Dust with powdered sugar if desired.
Storage:
Keep in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
