The lime in these muffins works so well together with the coconut milk. The coconut milk provides a creamy base and the lime really lifts it up. I love lime’s spicy quality, it has such a complex flavor. It’s probably my favorite citrus fruit, although lemon certainly comes a close second. And it’s great to get to use it in something else than the classic Key Lime Pie! In baking, do you ever use lime in anything other than Key Lime Pie? I’m really curious as to what other lime flavored baked goods are out there!
Recipe Lime and Poppy Seed Muffins
Makes: 12 muffins
Tools: muffin/cupcake tin, greased or lined with muffin cups
225gr plain flour
1 teaspoon baking powder
1/2 teaspoon salt
225gr caster sugar
1 large egg
1 egg-white (large)
175ml sunflower oil
150ml coconut milk
1 tablespoon lime juice
1 tablespoon lime zest (zest of about 2 limes)
2 teaspoons poppy seed + an additional teaspoon for the topping
1. Preheat the oven to 190C/370F. Combine flour, baking powder, salt and sugar in a large bowl.
2. In a separate bowl, whisk egg, egg-white, oil and coconut milk until combined. Whisk in lime juice and zest until fully incorporated.
3. Add the wet mixture to the dry ingredients with poppy seeds and stir with a wooden spoon until just combined. Don’t overmix – the mixture should be somewhat “chunky”.
4. Divide the batter over the greased muffin tin or the muffin liners. They should be filled 2/3 full with batter. Sprinkle with poppy seeds. Bake in the preheated oven for 25 minutes or until risen and golden brown. Remove from the oven and serve warm, or leave to cool on a wire rack.
Tip: You can freeze these muffins once baked. Leave them to cool first, then seal them into a freezer bag. They will keep for about 3 months. Remove from the freezer one day before you want to use them, or defrost them by popping them in the oven on 200C/390F for 5-10 minutes.
Adapted from Simpelweg Lekker: Muffins