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Lime & Coconut Muffins

When limes are in season (as they are now), I bake these moreish muffins to serve to our guests at our cooking school life’s a feast. They are super-easy to make (less than 10 minutes to mix up) and freeze really well. Great for afternoon tea, kids lunchboxes or even served for dessert with a scoop of ice cream or a dollop of yoghurt!

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, lined with muffin cases or brushed lightly with butter

Method:
1. Preheat the oven to 180°C.
2. Mix the flour, sugar and 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. Sprinkle 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.

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