I recently got hold of a couple of books with only muffin recipes. No surprises that I’m going to be sharing a lot of them in the coming weeks. Starting next week is our holiday muffin series. (Hint: Chocolate addicts, be ready for the first edition!)
But for now, we’re baking citrus coconut muffins from Women’s Weekly. The recipe is as easy as they come. What I particularly like about it that it does not involve adding any elaborate extract. Its tangy edge comes from the lime and orange zest. A little zest here packs a real punch! I also added 1/4 cup freshly squeezed orange juice. This made the muffins a touch more moist.
So go ahead, wake your family up to the smell of coconut roasting! Give them a bite and they’ll be charged for the week.
- 21/2 cups self raising flour
- 1 cup caster sugar
- 90 grams butter
- 2 teaspoons finely grated lemon zest
- 2 teaspoons finely grated orange zest
- 1 egg, lightly beaten
- ¾ cup (180 ml) milk
- ¼ cup shredded coconut
- ¼ cup freshly squeezed orange juice
- Preheat the oven to 180C
- In a measuring jar or medium bowl, combine the orange zest, lemon zest, egg, orange juice and milk. Set aside
- In a large bowl, combine flour and sugar, rub in the butter.
- Add the milk mixture to the flour and gently mix until its just combined.
- Spoon into a prepared muffin tray and sprinkle with shredded coconut.
- Bake for 25 mins in a preheated oven
- Let it cool on the wire rack for 5-10 minutes. Serve warm.
Muffin Monday: Round Up