Coconut and Lemon Muffins

Heat the oven to 180°C (160°C in a fan oven), 375°F, gas 5. Line the cups in a muffin tray with grease-proof paper and spray with non-stick spray.

Beat together the butter, sugar, syrup and lemon zest until fluffy, then add the eggs one at a time, beating after each addition. Beat until creamy.

Mix together the flour, grated coconut, baking powder and cornflour and gradually add to the egg mixture. Stir in, alternating with the yoghurt, until the mixture holds together well.

Whisk the egg whites with the lemon juice until stiff and fold into the mixture. Spoon into the muffin tray and bake in the oven for 20-25 minutes until golden.

Remove from the tray and peel off the grease-proof paper. Cool on a wire rack.