Lemon Coconut Muffins

For the lemon coconut muffins, beat the egg with the sugar, vanilla sugar and a pinch of salt until light and fluffy (whisk). Then stir in the curd, yogurt, oil, lemon juice of half a lemon and lemon zest of a whole lemon.

Preheat the oven to 175 degrees and prepare the desired molds. Mix the flour with the coconut flakes and baking powder and add to the remaining ingredients and mix well.

Pour into the muffin or mini muffin tins and bake for 25-30 minutes until the surface is lightly colored.

Preparation Tip:

If you like, you can decorate the lemon coconut muffins with a topping of cream cheese, sugar and lemon zest.

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