Lime Muffins Recipes

LIME MUFFINS

Steps:

• Preheat the oven to 200 degrees Celsius.
• Put the paper forms in the cupcake tins.
• Grate the zest of the lime then press all the juice out of the lime.
• In the first bowl put the flour, baking powder, lemon zest, salt and sugar.
• Stir well to combine.
• Mix in a second bowl the yogurt, eggs, honey, milk and lime juice.
• 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 for 20 to 25 minutes in the oven.
• Remove the muffins from the pan and let them cool on a wire rack.

BLUEBERRY, LIME, AND BASIL MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin pan with paper liners.
• Whisk whole wheat flour, 1 cup all-purpose flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.
• Beat sugar and butter in a large bowl with an electric mixer until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Mix in vanilla extract, lime zest, and lime juice. Stir in Greek yogurt. Add 1/2 of the flour mixture and stir just until combined. Add in remaining flour mixture, stirring just until combined; do not to overmix. Fold in basil.
• Place blueberries in a large bowl and sprinkle with 1 tablespoon all-purpose flour. Toss to coat. Gently fold into the muffin batter.
• Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes.
• Remove muffins from the oven and let cool in the pan 1 to 2 minutes before transferring to a wire rack to cool completely, 15 to 30 minutes more.

LIME MUFFINS

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.

BLUEBERRY LIME MUFFINS

Steps:

• Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups.
• In large bowl, stir baking mix, brown sugar and 1 teaspoon lime peel. In small bowl, stir milk, butter and egg with whisk or fork until well blended. Make well in center of dry ingredients; stir in egg mixture just until dry ingredients are moistened. Stir in blueberries. Divide batter evenly among muffin cups, filling each three-fourths full.
• Bake 16 to 18 minutes or until toothpick inserted in center comes out clean and tops are golden brown. Cool 5 minutes; remove from pan to cooling rack.
• Meanwhile, in small bowl, mix powdered sugar and lime juice until well blended. Drizzle over muffins. Sprinkle with additional lime peel. Serve warm or at room temperature.

KEY LIME MUFFINS

Steps:

• Add the first 4 ingredients to a mixing bowl; stir to combine.
• Make a well in the center of the mixture.
• In another mixing bowl, combine the milk and remaining ingredients.
• Add liquid ingredients to dry ingredients; stir until just moistened.
• Spoon batter into lightly greased muffin cups; fill 3/4s full.
• Bake at 400° for 18 minutes or until lightly browned.
• Turn muffins out of pan immediately.