Prep 35 mins
Cook 18 mins
Try something different for breakfast or with your afternoon cup of tea/coffee. Fresh Key Lime Juice works the best.
- 473.18 ml all-purpose flour
- 236.59 ml sugar
- 14.79 ml baking powder
- 2.46 ml salt
- 78.07 ml milk
- 2 large eggs, lightly beaten
- 59.14 ml vegetable oil
- 4.92 ml grated lime rind
- 59.14-118.29 ml key lime juice (don't substitute)
- 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.
This is a good start for a muffin. I made a batch yesterday, 1st batch was just not "limey" enough for my set of "testers" (LOL). I added double the Key Lime juice and disected a lime, adding the pulp and lots of rind and I also added a bit more sugar. 2nd batch was EXCELLENT! Its recipe has been put in my muffin files for my shop. I dont like to 'dis' on any recipes, there are alot of variables at work, fresh lime not fresh enough, too much humidity or what have you. This IS/WAS a great recipe! TRY IT!! Thanks NurseDi
So good ! Made it with wheat flour and still very key lime tasty ! (stayed in oven 20-22 minutes instead of 18). I also added more key lime zest as suggest in some review. Thank you !!
Good easy recipe - I used 1/2 cup of fresh key lime juice, added a little extra zest, and subbed one of the eggs for applesauce. Not too sweet and just the right amount of tart for us!