Lime and Coconut Muffins by Elley our resident cook

lime and coconut muffins

Lime and Coconut Muffins by Elley our resident cook

makes 12 muffins

INGREDIENTS ❏

300g/10oz Self raising flour

1 tsp baking powder

150g baking powder

150g/5oz caster sugar

1 free-range egg

200ml/7fl oz tin coconut milk (not coconut water)

Grated zest of two limes

Generous squeeze of lime juice

100ml/ 3 ½ fl oz organic rapeseed oil

50g/ 1 ¾ oz desiccated coconut Frosting (optional):

200g full fat cream cheese

Icing sugar (to sweeten)

Lime juice, to taste

METHOD:

1. Place everything for the muffin mixture into a large bowl and mix together well.

2. Line a 12-cup muffin tin with paper muffin cases.

3. Dollop in your mixture, evenly sharing between the 12 muffin cases.

4. Give bowl to child who’s hassling you for a lick.

5. Bake for about 20 minutes until risen and golden.

6. If using a two-oven Aga, place the 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. For all other Agas, use the middle of the baking oven.

7. If not using an Aga, bake for 20 minutes in a pre-heated oven at 190ºC.

8. Allow to cool before icing or eat warm straight out of the oven. Enjoy! •