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Coconut and Lime Syrup Muffins

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Somewhere on the lemon drizzle cake spectrum but a bit more substantial and a touch less sweet.

Adapted from The Australian Women's Weekly

Ingredients

Scale
  • 2½ cups (375g) SR flour
  • 1 cup (90g) desiccated coconut
  • 1 cup (220g) caster sugar
  • 1 large lime - you will need the rind, finely grated (approx 1 tbsp)
  • ¾ cup yoghurt
  • ¼ cup milk
  • 125g (4oz) butter, melted
  • 2 eggs, beaten
  • For the syrup -
  • ½ cup (110g) caster sugar
  • ¼ cup (60ml) water
  • 1 large lime - you will need the rind, finely grated (approx 1 tbsp) + the juice (approx ¹/3 cup (80ml))
  • For decoration -
  • a little extra coconut for garnish (I used sweetened flakes but extra desiccated or toasted flakes would also work)
  • 1 large lime - you will need the rind, finely grated (approx 1 tbsp)

Instructions

  1. Preheat the oven to 200°C/180°C Fan/400°F (gas mark 6) and fill a 12 hole muffin tray with paper cases. My paper cases were size 50 x 44 mm (2" x 1¾").
  2. Combine the flour, desiccated coconut, caster sugar and the finely grated rind of 1 lime in a large bowl.
  3. Now mix the yoghurt, milk, melted butter and eggs in a separate bowl and then tip into the dry ingredients, stirring until the mixture is fully combined.
  4. Divide the mixture equally between the 12 paper cases and bake in the oven for 20 minutes, or until a skewer inserted into a muffin comes out clean.
  5. While the muffins are baking, prepare the lime syrup. Combine the caster sugar, water and the grated rind and juice of a lime in a small, heavy based saucepan. Warm over a moderate heat until the sugar dissolves, then leave the liquid to simmer uncovered for around 5 minutes until it has reduced and is a syrupy consistency. Pour the syrup into a small jug.
  6. As soon as the muffins come out of the oven, pierce them with a skewer (a few times on each muffin) before carefully pouring the hot syrup over the hot muffins. Take your time with this so that the syrup doesn't end up on the tin rather than on the muffin.
  7. While the syrup is still warm on the muffins, sprinkle them with the extra coconut and lime rind.

Notes

If you have cup measures you will be able to get these prepared and into the oven SO quickly. Weighing out the ingredients will be fine, but it will take you a little longer

Keywords: treat, weekend breakfast

Find it online: https://marmaladeandme.com/coconut-and-lime-syrup-muffins/