INGREDIENTS
• 2 cups (500 ml) cake flour
• 1 tablespoon (15 ml) baking powder
• 2 ml salt
• 50 ml coconut
• ½ cup (125 ml) sugar
• 2 teaspoons (5 ml) grated lemon rind
• 1 egg, beaten
• 250 ml Clover fresh full-cream milk
• 75 ml cooking oil
• 2 tablespoons (30 ml) lemon juice
• 1 tablespoon (15 ml) Clover Mooi River butter, melted
• 1 tablespoon (15 ml) castor sugar
Glazed Rind
• 1 orange
• 1 lemon
• 2 tablespoons (30 ml) sugar
• 90 ml water
Method
1. Preheat the oven to 200 °C and grease the hollows of a muffin pan. Sift the flour, baking powder and salt together. Add the coconut, sugar and rind and mix well. Beat the egg, milk, oil and lemon juice together and add the mixture to the dry ingredients. Mix the batter lightly.
2. Bake for 20 to 25 minutes. Brush each muffin with melted butter and sprinkle with castor sugar. Decorate with glazed lemon rind.
Glazed Lemon and Orange Rind
3. Cut orange and lemon rind with a zester. Rinse well to remove the oils. Bring 2 tablespoons (30 ml) sugar and 90 ml water to the boil in a small saucepan. Do not boil until the sugar is completely dissolved. Add the rind and boil for 3 to 5 minutes over low heat. Spoon onto a plate to cool.
