Coconut & Lemon Syrup Muffins - cooking recipe

Ingredients

2 cups self rising flour (300g)
3 ounces cold butter, cut into small cubes (90g)
3/4 cup superfine sugar (165g)
1 cup unsweetened coconut (90g)
1 tablespoon finely grated lemon, zest of
1 egg, lightly beaten
1 cup coconut cream (250ml)
2 tablespoons unsweetened dried shredded coconut
Lemon syrup
1/2 cup superfine sugar (110g)
1/4 cup water (60ml)
2 teaspoons finely grated lemons, zest of
1/4 cup lemon juice (60ml)

Preparation

Preheat oven to moderately hot (400F).
Grease a 12-hole (1/3 cup/80ml capacity) muffin pan.
Sift flour into a large bowl, and rub in the butter until the mixture resembles breadcrumbs.
Stir in sugar, desiccated coconut, zest, egg and coconut cream- be careful not to over-mix.
Spoon mixture into prepared pan, and sprinkle with shredded coconut.
Bake in the oven for about 20 minutes.
Transfer muffins to a wire rack over a tray.
Pour hot lemon syrup over the hot muffins.
If necessary, drain the syrup from the tray and pour over muffins again.
Lemon syrup: Combine all ingredients in a small saucepan.
Stir over heat, without boiling, until sugar dissolves.
Simmer uncovered, without stirring, for 2 minutes.