Lime and coconut muffins
7.4.2017
Translation: Jessica Johnson-Ferguson
Say hello to these tiny tangy tropical cakes! The lime adds a zesty burst of flavour that will fast-forward you to summer. Combined with a sprinkling of coconut flakes, you’ve got yourself the Caribbean on a plate. What a start to spring 2017!
Like almost all types of muffins, these are quickly made and perfect for unexpected tea parties.
Lime and coconut muffins
Makes 12 regular size muffins
- 3 limes
- 100 grams butter, soft
- 150 grams sugar
- 3 eggs
- 190 grams flour
- 1 pinch salt
- 1 teaspoon baking powder
- 100 ml coconut milk (alternatively use single cream (“Halbrahm”))
- 30 grams desiccated coconut
- 100 grams icing sugar for icing
Method
- Preheat oven to 160 degrees fan (or 180 degrees top and bottom heat) and line muffin tray with muffin paper.
- Squeeze juice from one lime.
- Using a blender, stir butter and sugar for 2 minutes until creamy. Add eggs and stir for another 2–3 minutes until fluffy.
- Combine flour, salt and baking powder in a separate bowl. Add the flour mixture, lime juice, coconut milk and coconut flakes to butter/egg mixture. Stir briefly until dough is smooth.
- Pour dough in lined muffin tray and bake muffins in middle of oven for 15–20 minutes (pierce with thin wooden stick when baking time is up)
- Squeeze juice from second lime. Put icing sugar in a bowl. Gradually add lime juice to icing sugar until you get a gooey consistency.
- Take muffins out of oven and coat them with the icing sugar while warm.
- Cut third lime into thin slices and use as decoration for each muffin.
Enjoy!
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This full-time mum and video editor has been rattling those pots and pans since 2012 when she started her baking blog lalaSophiebackt.ch. She loves all things sweet and colourful.
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