Burst Of Lemon Muffins

In a large bowl, combine the flours, 3/4 cup sweetener, baking powder, baking soda and salt. In a small bowl, beat the yogurt, egg, butter, lemon peel and 1 Tbsp of lemon juice and vanilla until smooth; stir into dry ingredients just until moistened. Fold in the 1/2 cup of the coconut.

Fill paper-lined muffin cups two-thirds full. Bake at 400° for 18-22 minutes or until golden brown and toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
3)In a saucepan, combine the remaining lemon juice and sweetener, cook and stir over medium heat until sugar is dissolved. Stir in remaining coconut. Using a toothpick, poke 6-8 holes in each muffin. Spoon the coconut mixture over muffins. Serve warm or cool to room temperature