AMBROSIA TOPPING:

1/4 c. shredded coconut
2 tbsp. finely chopped pecans or walnuts
2 tbsp. brown sugar
1/8 tsp. ground nutmeg

Combine all ingredients in small bowl and use as topping for muffins.

MUFFINS:

2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. salt
1/4 c. sugar
1/2 c. shredded coconut
2 eggs at room temperature
1 (8 oz.) carton lemon-flavored yogurt, room temperature
1 tsp. vanilla extract
1/4 c. butter, melted

Prepare Ambrosia Topping and set aside. Grease 12 muffin cups or line with paper liners. Preheat oven to 400 degrees. In a large bowl, combine flour, baking powder, baking soda, salt, sugar, coconut and lemon peel; set aside.

In a medium bowl, lightly beat eggs. Stir in yogurt, vanilla and butter. Stir into flour mixture only until dry ingredients are moistened.

Spoon batter into prepared muffin cups until 2/3 to 3/4 full. Sprinkle top of each muffin with a heaping teaspoon of Ambrosia Topping. Bake 25-30 minutes or until a wooden pick inserted in center comes out clean.