Lime muffins
Lime muffins are wonderfully fresh and slightly sweet. I am the kind of person who likes nice and easy. And with this recipe, you are only half an hour away from a deliciously fresh, creamy muffin with a golden color. And you will enjoy every bite you take!
Equipment
- A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
- cupcake and muffin pan
- 12 paper cupcake baking cups
Ingredients
- 2 ⅔ cups all-purpose flour
- 2 teaspoons baking powder
- ⅛ teaspoon salt
- ½ cup dark brown sugar
- 1 lime grate and juice
- 4 tablespoons honey
- 2 eggs size M
- ⅓ cup yogurt
- ½ cup milk
- ⅖ cup sunflower oil
Ingredients you need per step are listed below the step in Italic
Instructions
- Preheat the oven to
390 °F or 
350 °F - Put the paper forms in the cupcake tins.
- Put the flour, baking powder, lemon zest, salt, and sugar in the first bowl. Stir well to combine.2 ⅔ cups all-purpose flour, 2 teaspoons baking powder, ⅛ teaspoon salt, ½ cup dark brown sugar, 1 lime
- Mix the yogurt, eggs, honey, milk, and lime juice in a second bowl.4 tablespoons honey, 2 eggs, ⅓ cup yogurt, ½ cup milk, ⅖ cup sunflower oil
- Pour into the first bowl and mix with a spatula until well blended. It does not matter if there are some small lumps left.
- Divide the batter between the muffin forms and put them in the oven for 20 to 25 minutes until done and golden brown.
- Remove the muffins from the pan and let them cool on a wire rack.
NOTES
1. Yogurt - Replaces some of the butter, but keeps your batter thick. You can replace it with sour cream or Greek yogurt if you like.
2. About mixing - Do not mix your batter too much or too long. If it contains too much air, the batter will rise too quickly in the oven and collapse in the center when done. Follow the times and descriptions in the recipe.
3. Also tasty
- Add chocolate chips or raisins to the batter for more flavor.
- Make a lime glaze by mixing two tablespoons of lime juice with 1 cup (125 grams) of confectioner's sugar. Pour over the muffins for a richer lime flavor.
- Shake the mold lightly. If the tops of the muffins move, they are not done.
- Press the center of a cake with your finger. If the print springs back right away, the cupcake is ready. If a dimple remains, they need to bake a little longer.
- Stick a toothpick in the center of a muffin. If it comes out clean and dry, the cakes are done.
- When you use a conventional oven, set the temperature to 390 °F (200 °C). In a convection oven, 350 °F (180 °C) is sufficient.
- Bake your muffins in the bottom third/center of your oven. They are more likely to burn if you bake them at the top of the oven.
- Refrigerator - Wrap the muffins in plastic wrap or store them in an airtight container for three days.
- Freezer - You can freeze the cakes. First, wrap them in aluminum foil and put everything in a bag or airtight container. This way, you can keep them for up to two months.
Nutrition
Calories: 246kcal | Carbohydrates: 38g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 29mg | Sodium: 46mg | Fiber: 1g | Sugar: 16g | Vitamin A: 63IU | Vitamin C: 0.1mg | Iron: 2mg
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