Lime and coconut muffins
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
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.