Feijoa Lime Muffins Recipes
FEIJOA AND LIME MUFFINS
Feijoa and lime muffins
Provided by Lauraine Jacobs
Categories Morning & afternoon tea
Yield 10
Number Of Ingredients 7
Steps:
- Preheat the oven to 180C. Place paper cup liners in a muffin pan.
- Using a zester, take strips of zest from one of the limes and reserve for the top of the muffins.
- Finely grate the zest of the other 2 and squeeze the juice from all 3.
- Tip this into a large bowl with the melted butter and eggs. Whisk together until light and fluffy.
- Sieve the flour with the baking powder and fold gently into the mixture with the sugar.
- Finally, fold in the feijoas and fill the muffin cups three-quarters full.
- Sprinkle the tops with a little extra sugar and the reserved zest.
- Bake for 20-25 minutes until golden and firm to the touch when patted.
LIME MUFFINS
I bake muffins every Sunday morning, so I'm always trying different ingredients to make them interesting. These citrus muffins are my husband's favorite.
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- In a bowl, combine the first four ingredients. In another bowl, beat the eggs, milk, oil, lime juice and zest. Stir into dry ingredients just until moistened. , Fill paper-lined muffin cups two-thirds full. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 210 calories, Fat 7g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 195mg sodium, Carbohydrate 33g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
COCONUT & LIME MUFFINS
Make and share this Coconut & Lime Muffins recipe from Food.com.
Provided by Pink Penguin
Categories Dessert
Time 40m
Yield 12 Muffins
Number Of Ingredients 9
Steps:
- Heat the oven to Gas 4, 180°C, 350°F Line a muffintray with paper cases. Whisk together the margarine and sugar until creamy.
- Add eggs and whisk again. Mix in coconut, lime zest and juice. Fold in the flour and baking powder.
- Spoon the mixture into the paper cases and bake for 15-20 minutes. Remove and cool on a baking wire.
- Beat the butter and the icing sugar together with a tablespoon of hot water until smooth. Add a few drops of green colouring and mix until well blended and fluffy.
- Fill a piping bag with a wide nozzle and top each cupcake with a whirl of icing. Decorate with extra lime zest.
Nutrition Facts : Calories 280.4, Fat 13.4, SaturatedFat 4.6, Cholesterol 42.4, Sodium 170.6, Carbohydrate 37.7, Fiber 0.7, Sugar 22.7, Protein 3.2
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