Lime and coconut muffins recipe

  • Serves 10
  • 25 mins to prepare and 20 mins to cook
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Lime and coconut muffins
Customer recipe
Added 35 months ago

I‘ve been aching to bake this recipe for ages but the requirement for fresh coconut put me off. Inspired by the Exotic Fruit programme from Tesco Orchard (#TriedForLess) I took the plunge and buy a fresh coconut with this recipe in mind. Amazing results... I just need to find a better way of opening coconuts that doesn‘t involve a hammer.

Grate the coconut. Set 4 tablespoons aside.

Preheat the oven on 190C. Line a muffin tray with 12 paper muffin cases.

Add flour, sugar and remaining coconut to a mixing bowl. Zest the limes into the ingredients and mix.

In a separate bowl, lightly beat the egg. Mix together with the juice from all 3 limes along with the milk and melted butter.

Add the wet ingredients to the dry ingredients and mix gently until just combined (a few lumps are absolutely fine - they‘ll cook out).

Spoon the batter into the muffin cups, dividing evening. Sprinkle each muffin with the ‘set aside‘ grated coconut.

Bake for 20 minutes or until golden and a skewer comes out clean. Cool in the tin for 10 minutes before transferring onto a wire rack for cooling.

Hints and tips... Allow the butter to cool slightly before adding to the wet mix. Careful not to over-mix the batter - you‘ll end up with rubbery muffins. Don‘t panic if the coconut sprinkle catches (browns) a little - it adds a lovely roasted flavour and crispy texture.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

  • 150 gm fresh coconut flesh
  • 350 gm self raising flour
  • 225 gm caster sugar
  • 3 lime
  • 1 large egg
  • 225 ml milk
  • 70 gm butter, melted

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