Coconut Lemon Muffins

 These muffins loaded with coconut and lemony goodness is just the right thing to celebrate spring. It is spring although it sure doesn't look or feel like it here. For a more decadent muffin drizzle with lemon glaze while muffins are still warm.

• 1/4 cup butter, softened
• 2/3 cup sugar
• 1 egg
• Zest of 2 medium sized lemons
• 1 1/2 cups sour cream
• 2 cups flour
• 3/4 cup coconut, flaked
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup extra coconut for topping

1. Cream together softened butter, and sugar. Stir in egg, lemon zest, and sour cream.
2. In a separate bowl whisk together flour, 3/4 cup coconut, baking powder, and salt.
3. Add creamed mixture into dry ingredients and stir only until combined.
4. Scoop batter into greased muffin cups.
5. Top with extra coconut.
6. Bake in a 375º oven for 25 minutes or until toothpick inserted comes out clean.
7. Yield: 12 muffin

Glaze (optional):

• 1 cup icing sugar
• 3 tablespoons lemon juice

1. Mix until smooth and drizzle over muffins.