Gluten Free Lemon Coconut Muffins
1/2 cup sweetened coconut flakes
1/4 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1 teaspoon finely grated lemon zest
1 tablespoon lemon juice
1/2 cup powdered sugar
2 to 3 teaspoons lemon juice
2 tablespoons sweetened coconut flakes, toasted, cooled
HEAT oven to 375°F. Coat 6 muffin cups with no-stick cooking spray. Combine flours, coconut, sugar, baking powder and salt in large bowl. Whisk egg in medium bowl. Whisk in milk, oil and lemon zest. Add egg mixture to dry ingredients. Stir just until evenly moistened. Sprinkle with lemon juice. Stir to blend. Divide into prepared muffin cups.
BAKE 20 to 23 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove from pan to wire rack to cool.
For Glaze: STIR powdered sugar and just enough lemon juice in small bowl to make a smooth glaze. Spread over slightly warm muffins. Sprinkle with coconut, if desired.
Serving Size (1 of 6 muffins), Calories 290 (Calories from Fat 120), Total Fat 13g (Saturated Fat 5g, Trans Fat g), Cholesterol 35mg, Sodium 270mg, Total Carbohydrate 41g (Dietary Fiber 3g, Sugars 23g), Protein 4g, Potassium 150mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium 103mg, Iron 1mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.