Lemon Coconut Muffins

1 cup white whole wheat flour
1 cup all-purpose flour
1 cup flaked unsweetened coconut
1/3 cup ground flaxseed
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup Splenda granular
⅔ cup butter
1 cup milk
1 egg
½ teaspoon lemon extract
zest from two lemons
Topping:
¼ cup sugar
juice of two lemons

Preheat oven to 375˚. Mix flours, coconut, flaxseed, baking powder, baking soda, salt, and Splenda, together in a large bowl. Melt butter. Mix egg, milk, lemon extract, and lemon zest together. Add cooled butter. Add liquid ingredients to dry ingredients and combine VERY gently until lightly mixed. Spoon into 12 greased muffin tins. Bake for about 15 minutes.
Stir together topping and drizzle over hot muffins. Let muffins cool in pans as they soak up the liquid.