I really liked these a lot. The flavors are interesting and refreshing without being overpowering. I made small muffins and got a perfect 18, baking them in my metal muffin tins and getting a clean toothpick and toasty coconut at 12-15 mins. My only complaint is that they are a bit dry but I suspect I may have over baked them a little. I'll definitely try them again in the future and play with the baking time a bit. Thanks for the keeper!
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Very good. I used Real Lime powder since that's what I had in the house and they turned out wonderful! Everyone in the house loved them and I sent the recipe to a few friends.
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Not a bad recipe, but these didn't go over well with the kids.
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I really liked this recipe, it is great because it uses unusual ingredients, the kind you find randomly in a pantry and need to use up. Its a great departure from the more usual flavours of lemon or carrot.
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I am not rating this muffin because the flavour did not appeal to us. It was however lovely looking with a beautiful crumb.
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Oh, YUM! I just hope that they not only freeze well to last until my holiday part, but that they LAST until my holiday party! :-P
I made mini-muffins, in my convection oven, they took about 14 minutes to bake at 375.
These are great! Thanks, Carolyn!
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Very different and very good. I read many of the reviews prior to baking and used regular size muffin tins and baked the dozen for 15 minutes and the 1/2 dozen for 12 minutes. Doubled the recipe and got exactly 30 regular size muffins. Sprayed the tins prior to filling with canola oil in the can... muffins came out easily when cool and look really good.
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Well, if anyone can mess up a recipe better than I can, please someone let me know.
First, I used 'real' limes, but didn't have enough juice, so used bottled lime juice (not a key lime in sight).
I used smaller tins, because I had tossed out my Texas-size tins, and forgot that that meant cutting down the baking time. The first batch came out black as cinders, so tossed those.
The second batch got removed about 10 min. early, and look just like the picture here. They were totally scrumptious, even using "regular" limes. I think leaving them in any longer would have burnt my coconut again, so my oven must be a little "hot".
As I type this review, I'm on muffin No. 3. These are a winner, Carolyn, key limes or otherwise. Thanks for a lovely lunch.
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This was very tart with the lime juice and although I loved the muffins, my kids wouldn't touch them. I found that this really needed a frosting ideally a cream cheese one to compliment the flavours of the muffin.
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Zesty! I used 1 cup of sugar (plenty for us) & mixed toasted coconut into the batter. Used regular cupcake tin lined with cupcake liners. These are delish! Cooked perfectly in 23 minutes (smaller size - made 12). Will make again - considering subbing 1/2 -3/4 cup cornmeal for flour as only change. Thank you Carolyn H. for this yumm recipe!
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My family enjoyed these muffins. I just used regular lime juice as key limes were not available in my area. I mixed the coconut in the batter that I was supposed to layer inside the muffins but sprinkled the coconut on top. They were great, thanks Carolyn for the recipe.
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My DH was upset with me using his key lime juice he uses for mai tai-s but when he tasted these muffins he forgave me. I used 1 cup sugar as others stated these were sweet,I am glad I did..Also This recipe states 1- 1 1/2 cups coconut but by using 2 tblsp per a little over 1/2cup is what I used.I baked 375 for 22 minutes..I will be making these again..I'll buy my own bottle of key lime juice and hide it....Thank U for this recipe....
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I've been making these for a little while and just loved them. I worked at a grocery store that sold the key lime juiced in a bottle. Anytime someone would come through my line to buy it -- I would recommend this recipe! It was rare, but the few customers that did buy the juice was so pleased that they could do more with it. Thanks for such a delicious muffin!
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These are really great. They are a little too sweet for my breakfast tastes, but they are great as a dessert. I got a bit nervous with the long cooking time and the high heat, so I popped it down to 375 in the middle of cooking and then up for the last bit for a 23 minute cooking time. I also used egg replacers and soy milk making them vegan. Very cupcake like texture, and tasty!
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I love these muffins and will be making them often. I agree that it's essential to use key limes and I found that my garlic press made a dandy juicer for those slippery little things. I took into account the comments about baking temp and time & lowered the heat to 390 and the time to 20 minutes. They were still a bit overbaked and on the verge of burning. Next time (which will be this week), I'll try baking them at 375 and test after 15 minutes. They are worth the tweaking, believe me!
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My little sister has decided that these are her favorite muffins. I use regular lime juice and combine the coconut in with the rest of the batter to save time, and they turn out wonderfully. They're a little addicting, but that's not a bad thing.
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This is a very different but very delicious muffin recipe. We loved the combination of flavors. I got 12 regular sized muffins.
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As Mymble, I had a bottle of key lime juice in my refrig and was happy to find this recipe to use it. We put them into a regular miffin and it took 15 - 20 minutes for these to bake. The coconut on teh muffins were nicely toasted. They were moist and had a nice strong lime taste to them. They were very easy to make. Thank you for sharing. I made this for PAC Fall 2006
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Great taste, but the cooking time was much too long for me. I had to toss all but two of the muffins. The coconut on top was burned and the muffins very much over cooked. I would suggest checking them early. I would make them again however, just check after 15 minutes, and maybe even lower the temp. Easy to put together.
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I was very excited to try these, because I have a bottle of key lime juice in my fridge. I didn't layer the coconut - just mixed in and then sprinkled some on the top. The texture was really nice - cakey and moist, and the flavor was strongly limey and tart, with a hint of coconut (coconut flavor might have been stronger if I'd layered it?). I won't rate it because I couldn't decide whether I liked the flavor. It's pretty much as you'd expect from reading the recipe, but the taste just seemed unusual, and responses from other samplers were similar - 'well, it's kinda good, and kinda weird.' Then again, they'd keep eating them to see what they REALLY thought. This recipe made 24 mini muffins and 6 smallish regular ones. Thanks for posting an interesting experiment!
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