Lemon Myrtle & Coconut Muffins


2 Cups SR Flour

125 g Butter

2 Eggs

½ cup Raw Sugar

2/3 Cup Milk

1 TBSPN finely chopped or dried crushed lemon myrtle leaves

½ cup dessicated or shredded coconut

12 hole muffin tin, or mini muffin tin

Paper patty pans, or extra flour and butter/cooking spray oil for greasing tins



  1. Pre-heat the oven to 160 degrees

  2. Grease muffin tin/s or line with paper patty pans

  3. Get butter out of fridge to soften, or otherwise pop it in microwave for 10-20 seconds

  4. Sift flour into large bowl

  5. Add egg, butter and sugar

  6. Mix together with wooden spoon until well-combined.

  7. Add lemon myrtle and coconut and stir through

  8. Spoon into muffin tin holes

  9. Bake until a skewer inserted into middle of muffin comes out clean.