Looking for a delicious baked goods for a crowd or to pop in a lunchbox? These soft lime and coconut muffins are dairy free and full of zesty lime and creamy coconut. And the piece de resistance are the sliced and fanned strawberries on top!
I actually wasn't sure whether I'd share this recipe but quite a few of you asked me to when I put them up on Instagram. So that's why there's no sexy and stylised image. It was just what I casually took photos of. I hope you don't mind! Let me share with you some other pictures of my favourite memes!
At the moment in Australia, strawberries are incredibly plentiful and every week we buy 4-5 punnets of them, unable to resist their rubied allure. Usually at those prices they won't last very long but I've found that these have a decent shelf life to them.
It was a Friday and it was an emergency baking time. I actually had to be somewhere but the urge to bake suddenly hit me. Does that ever happen to you? As if an invisible force propelled you to the kitchen, removed eggs and flour from the fridge, coconut from the pantry and picked up the sole occupant of the fruit basket, a perfect lime.
I actually didn't know what I had in mind when I took everything out but then these muffins happened. They're dairy free but that's only because it was the day before grocery shopping day and I didn't have enough milk to add in these so I subbed in coconut milk. And you know what? They were fluffy, plump and gorgeous, much like the little kitten below.
So tell me Dear Reader, do you ever get the strong urge to bake? Do you ever start baking without knowing what you'll end up with? And do any of these memes resonate with you?
Strawberry And Lime Coconut Muffins
An Original Recipe by Lorraine Elliott
Preparation time: 15 minutes
Cooking time: 25 minutes
- 1 3/4 cups plain all purpose flour
- 2 teaspoons baking powder
- 3/4 cup flaked coconut
- 1/2 cup caster or superfine sugar
- 3/4 cup coconut milk
- Juice and zest of 1 lime
- 1 teaspoon vanilla extract
- 75ml/2.5fl ozs. coconut oil (melted)
- 1 egg
- 250g/8.83ozs strawberries (the bigger the better)
Step 1 - Preheat oven to 160C/320F and line a muffin tray with 12 liners. In a bowl whisk the flour, baking powder, coconut and sugar. In a jug measure the coconut milk, lime zest, lime juice, vanilla, coconut oil and egg and whisk to combine.
Step 2 - Make a well in the centre of the dry mix and add in the liquid in 2-3 lots stirring until just combined. Place back in the jug and pour it into the prepared liners filling the cavities up about 3/4 of the way up.
Step - Wash and hull the strawberries and slice them thinly. Fan out over the top of the muffins-about one strawberry per muffin depending on their size. Bake for 20-25 minutes or until they are done.