Inspiration for these muffins was taken from THIS recipe.
I used lemons as I had no limes and decided to experiment a little bit by making a lemon drizzle to top the muffins with to give it a nice and tangy sugary crunch
These are delightfully moist and a great way to use up over-ripe Kiwis.
This recipe makes around 9 muffins or 12 cup cakes.
For the Muffins:
150g Plain Flour
1 1/4 tsp Baking Powder
1/2 tsp Bicarbonate of Soda
Pinch of Salt
60g of Dessicated Coconut
120g Caster Sugar
1tsp Vanilla Essence
Zest of 1 Lemon
For the Crunchy Lemon Drizzle:
3tbsp Granulated Sugar
Juice of 1 Lemon
1. Preheat your oven to 200 and line a muffin tray with 9 muffin cases or 12 cupcake cases.
2. In a bowl, whisk together the sugar and oil until creamy, light and fluffy. Add the egg and vanilla essence and beat until mixed.
3. Peel the kiwis and blend them with a hand blender or in a food processor until pureed. Add 2tbsp of water to the kiwi puree. Add the kiwi puree, along with the lime zest to the sugar, eggs and vanilla essence.
4. In a separate bowl, sieve the flour and mix in the baking powder, bicarbonate of soda, salt and coconut. Fold the dry ingredients into the wet ingredients and mix until just combined.
5. Place a generous tablespoon (or more) of mixture into each muffin case and then sprinkle the muffins with a bit of extra dessicated coconut. Place in the middle tray of your oven and bake for 12-15 minutes.
6. Whilst waiting for the muffins to cook, take a saucepan and on a low heat add the sugar and lemon juice. Keep stirring until it starts to thicken.
7. When the muffins are out the oven, take a skewer and whilst hot poke around 5 or 6 holes into the top of each muffin.
8. Drizzle over the lemon and sugar mix whilst hot and leave to cool.