Best Texas Lime In The Coconut Muffins Recipes

COCONUT & LIME MUFFINS

Steps:

• Heat the oven to Gas 4, 180°C, 350°F Line a muffintray with paper cases. Whisk together the margarine and sugar until creamy.
• Add eggs and whisk again. Mix in coconut, lime zest and juice. Fold in the flour and baking powder.
• Spoon the mixture into the paper cases and bake for 15-20 minutes. Remove and cool on a baking wire.
• Beat the butter and the icing sugar together with a tablespoon of hot water until smooth. Add a few drops of green colouring and mix until well blended and fluffy.
• Fill a piping bag with a wide nozzle and top each cupcake with a whirl of icing. Decorate with extra lime zest.

PUT THE LIME IN THE COCONUT MUFFINS

Steps:

• Combine flour, sugar, baking powder and salt in mixing bowl.
• In a separate bowl, combine milk, eggs, oil and Key Lime Juice.
• Stir liquid ingredients into dry ingredients just until all are moist, do not overmix.
• Spray Large muffin tins lightly with cooking oil.
• Layer batter and coconut by filling tins 1/2 full with batter, then 1 tablespoon of coconut, then fill to about 1/4 inch from top with batter and top with 1 tablespoon of coconut.
• Bake at 400 degrees for 25-28 minutes, until tops are brown and the coconut is toasty. Remove from oven and let cool for 5 minutes, run a knife around the muffins and place on serving dish or store in airtight container.

LIME MUFFINS

Steps:

• In a bowl, combine the first four ingredients. In another bowl, beat the eggs, milk, oil, lime juice and zest. Stir into dry ingredients just until moistened. , Fill paper-lined muffin cups two-thirds full. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.