Recipe: Lime & Coconut Muffins

Limes are in season, and I am fortunate to have a tree which is currently bulging with fruit. As well as give limes away to friends and neighbours, I like to make the most of them in my cooking. This includes these delicious muffins which sing with the flavours of summer. At this time of the year, these are the muffins we serve to our cooking class participants when they arrive, and they are always devoured. They are easy to make too – you’ll have them prepared and ready to cook before your oven is hot!

Ingredients (makes 12 muffins):
250g self raising flour
150g caster sugar
60g shredded coconut
2 eggs, lightly beaten
1/2 cup of freshly squeezed lime juice
1 tablespoon finely grated lime rind
150g butter, melted and cooled
Extra shredded coconut (about 1/3 cup)

Equipment:
12 x 1/3 cup capacity muffin pan, brushed lightly with butter

Method:
1. Preheat the oven to 180°C.
2. Mix the flour, sugar and 60g shredded coconut together in a bowl.
3. Place the eggs, lime juice, lime rind and melted butter in a measuring jug or small bowl and whisk with a fork.
4. Pour the contents of the jug into the dry ingredients and fold together using a large metal spoon in as few strokes as possible.
5. Spoon the mixture into the prepared muffin pan. Spinkle the top of each muffin with a heaped teaspoon of shredded coconut.
6. Bake for 20 minutes or until a fine skewer inserted in the centre comes out clean.
7. Leave to cool in the muffin pan for 5 minutes before turning out onto a wire rack to cool completely.