Lemon Coconut Sugar Topped Muffins

½ cup butter, softened

Zest of 1 lemon

1cup sugar

2 eggs

1 teaspoon vanilla

1 teaspoon lemon extract

2 cups flour

¼ cup whole wheat flour

1 ½ teaspoons baking powder

¾ teaspoon salt

1 ½ tablespoons buttermilk powder

½ cup milk

1 tablespoon fresh lemon juice

¼ cup plain Greek 2% yogurt

dash fresh grated nutmeg
dace mace- optional

2 cups coconut

Raw sugar crystals for topping

Preheat oven to 375 degrees and fill muffin tins with papers.  In large measuring cup add milk, lemon juice, vanilla and lemon extract. In large bowl beat together butter, lemon zest, and sugar; then add eggs, vanilla, and lemon extract, beating just until all mixed together.  Mix all dry ingredients together in your sifter and sift mixture into batter. Then add milk mixture, yogurt, coconut and nutmeg stirring altogether just until mixed.   Spoon (I use ice cream scoop) about 1/4 -1/3 cup batter into muffin cups, sprinkle tops with the sugar and bake muffins for about 20 – 25 minutes.  Serves 18.

* The Lemon Blueberry Muffins are this same recipe with blueberries added!  They are heavenly!!!