Lime and Coconut Muffins.
300g/10oz Self raising flour
I tsp baking powder
150g/5oz caster sugar
200ml/7fl oz coconut milk from a tin (i.e. not the alternative to milk version in a carton)
Grated zest of 2 limes (and a squeeze of the juice for good measure)
100ml/ 3 ½ fl oz organic rapeseed oil
50g/ 1 ¾ oz desiccated coconut
Leave plain or add a frosting…. I used up some cream cheese mixed with icing sugar and a tablespoon of lime juice.
Couldn’t be easier… bung everything into a large mixing bowl and mix together….alternatively you could sift flour, combine egg, coconut milk etc in a separate bowl and faff around.
Line a 12 hole muffin tin with cases and dollop in your mixture evenly separating between the 12. Give the bowl to 10 year old daughter who is hassling you for a lick!
Bake for about 20 minutes until risen and golden.
2 oven Aga: place grid shelf on the floor of the oven and muffin tray on top of that with the cold plain shelf on the second set of runners.
All other Agas use the middle of the baking oven.
If not using an Aga then put them in a pre-heated oven at about 190C.
Allow to cool before icing or eat straight out of the oven for a real treat.
N.B If you would like the recipe for the Beetroot and Ginger delights (and they too are surprisingly delicious) then go to our website and click on the recipe tab at the top. http://www.twyford-cookers.com/blog/category/recipes/