Zingy Lime Muffins

I'm a great one for seeing what we've got in the vegetable drawer or fruit bowl and making up recipes based on them. The internet makes it really easy to find successful combinations that other people have tried, but I often end up winging it on the ingredients front. 

Our great local market (a proper one rather than a fancy artisan farmers' market) sells great value, great quality fruit and veg. For simplicity, items at Lewisham Market are priced a £1 per bowl. "Pound a bowl! Pound a bowl!" comes the refrain. Last week, I needed both lemons and limes and ended up with a mixed bowl from the market of about six of each.

This week I had a few leftover limes that I knew wouldn't keep until we get back from a few days away. I was also wondering if I could rustle something up that we could munch on our long journey to Devon.

At first I thought I’d make a lime drizzle cake as an easy alternative to the lemon drizzle cake that's become a bit of a standby. But I didn't really want the hassle of eating slices of cake in the car and it's not long since I made lemon drizzle cake anyway.

Lime Muffins seemed like a good idea instead. There's a really easy recipe online for the basic mix. Better yet, it uses vegetable oil rather than butter. We slather butter on toast, so rarely have enough left over for baking. Here's a summary of the Taste Of Home recipe.

2 cups plain flour plus 2 teaspoons baking powder

Half a teaspoon of salt

1 cup of caster sugar

Third of a cup of vegetable oil

Quarter of a cup of milk

Two eggs

3 tablespoons of lime juice

Teaspoon and a half of grated lime rind

Beat the eggs and stir in the wet ingredients, then mix them into the dry ingredients. Spoon into 12 cupcake cases and bake in a cupcake tin at 200 degrees C for 18-20 minutes. Cool in the cupcake tin. 

I added a whole juicy lime's worth of juice to the mix rather than the three tablespoons the recipe suggested. I also added a whole zested lime rind.

The cakes took the full 20 minutes to bake and rose nicely. I'd used self-raising flour and half a teaspoon of baking powder rather than the plain flour and 2.5 teaspoons of baking powder in the original recipe. The cakes had a nice rise – but they looked rather plain. 

Tangy icing-topped lime muffin

Time for a nicely iced topping, I decided. As you'll surmise from the photos, I've not used a piping bag for at least 15 years. Nonetheless, I mixed up 4oz of butter, a cup and a half of icing powder, some milk and a bit more lime juice and zest to see what transpired. The taste was glorious: both sweet and very tangy. 

The extra juice made the icing runnier than ideal and I should have added a mite more icing sugar to make it a little stiffer. It piped easily but didn't set into swirls. But it was the taste rather than the look that I was really after. 

I'll add another tablespoon of icing sugar next time – which probably won't be long given the price of limes at Lewisham Market.

Zingy Lime Muffins