Key Lime Muffins (ish)

Last Monday, I was about to dive headfirst into my laptop and start on the week’s work, when my daughter asked if I would make breakfast. I thought for a minute, and then agreed, because even thought I didn’t want to make breakfast, how many more times is she going to ask me that while she’s little?

So muffins it was.

I use a basic muffin recipe: four wet ingredients, four dry ingredients, and then into the oven for 7 minutes at 425, then reduce heat to 350 for another seven minutes.

I’ve blogged about that recipe before, but the variation of the day ended up being key lime, and I thought I would share the way I did it.

First up, the basic recipe:

• Four dry ingredients:
  • 1 cup sugar
  • 2 cups flour
  • 2 tablespoons baking powder
  • A pinch of sea salt
• Four wet ingredients:
  • 1 tablespoon vanilla
  • 1 cup milk
  • 1/2 cup melted butter
  • 2 eggs
• Instructions: whip all that together in no particular order and then scoop into muffin cups and bake at 425 degrees for seven minutes. Turn the heat down to 350 degrees for another seven minutes. Let them cool.

Pretty easy, right?

Well, this morning I added about 1/2 a bag, or 3/4 of a cup of sweetened coconut, and 1/2 cup of key lime juice. Before the muffins went into the oven, we sprinkled each muffin top with a little bit of the coconut. While the batter didn’t taste great, the muffins were phenomenal. I had about 1/4 cup of melted butter left over and mixed it with powdered sugar to make a glaze for the top of the muffins.

Key Lime Variation:

• To the basic recipe above, add:
  • 1/2 cup of shredded, sweetened coconut
  • 1/2 cup of key lime juice
  • sprinkle coconut on top of muffins before baking
• Glaze cooked muffins with a glaze of 1/4 cup of melted butter and about 1 cup of powdered sugar.

My basic muffin recipe has taken many forms over the years. Let me know if you try it, what variation you create, and how you like it!