Ingredients

• 2  1/2 cups self-raising flour
• 3/4 cup caster sugar
• 1/2 cup desiccated coconut
• rind of 1 lemon, grated
• 100ml lemon juice
• 1 tbs margarine, melted
• 1 cup The Complete Dairy milk
• 1 egg
• lemon butter

Method

1. Preheat oven to 180C (350F).
2. Line a 12-hole muffin pan with paper muffin cases.
3. Sift the self-raising flour into a large bowl.
4. Stir in 1/2 cup desiccated coconut, the grated rind of 1 lemon and sugar into the flour mixture and make a well in the centre.
5. In a small bowl, use a fork to whisk together margarine, milk and egg.
6. Add 100ml lemon juice to egg mixture, then add to flour.
7. Stir gently until mixutre is just combined.
8. Half-fill muffin cases with mixture, then add 1 teaspoon lemon butter to each.
9. Top with remaining mixture.
10. Make a small well in top of each and add an extra 1/2 teaspoon lemon butter.
11. Bake for 20-25 minutes or until muffins are well risen and spring back to the touch.
12. Leave in pan for for a few minutes, then transfer to a wire rack to cool.