1 3/4	Cup	All-purpose flour
3/4	Cup	Sugar
1	Tsp.	Baking powder
3/4	Tsp.	Baking Soda
1/4	Tsp.	Salt
1	Cup	Lemon or Vanilla yogurt
1	Egg	Beaten
1/3	Cup	Butter or margarine, melted
1-2	Tbsps.	Grated lemon peel
1	Tbsp.	Lemon juice
1/2	Cup	Flaked coconut

In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, beat the yogurt, egg, butter, lemon peel and juice until smooth; stir into dry ingredients just until moistened. Fold in coconut. Fill greased muffin cups two-thirds full. Bake at 400° for 18-22 minutes or until golden brown and muffins test done. Cool for 5 minutes before removing from pan to a wire rack.

TOPPING:

1/3	Cup	Lemon juice
1/4	Cup	Sugar
1/4	Cup	Flaked coconut

In a saucepan, combine lemon juice and sugar; cook and stir until sugar is dissolved. Stir in coconut. Using a toothpick, poke 6-8 holes in each muffin. Spoon coconut mixture over muffins. Serve warm or cool to room temperature.

YIELD: 1 Dozen