Lisa wanted the recipe for the lime muffins, so here it is. I can't claim credit for the recipes, only for thinking of combining the two.
The first is a microwaved lemon butter, or curd, that I have been making for years in my 650 watt microwave (but for this I use limes). It's from the Margaret Fulton "Microwave Cooking" book. If you're using a more modern, more powerful microwave, just be careful that you don't overcook it!
1 cup sugar
¾ cup lemon juice (I used lime juice)
Grated rind of 3 large lemons (or limes)
Place the butter, sugar, juice and rind in a large bowl. Cook uncovered for 3 minutes, stirring halfway through cooking.
Beat the eggs into the mixture. Cook for 5 minutes or until the mixture thickens, stirring every 30 seconds.
Allow to cool before spooning into clean, dry jars. Seal.
This muffin recipe also uses lemons in the original recipe. Again, I just substituted limes.
Lemon Poppyseed Muffins
(from Muffin Magic – Diana Linfoot)
½ cup margarine (I use butter or oil)
½ cup sugar
1 cup milk or yogurt
2 teaspoons grated lemon rind ( or lime)
½ cup lemon juice ( or lime)
¼ cup poppy seeds
2 cups self-raising flour
¼ teaspoon baking soda
Preheat oven to 200C and grease the muffin tins. Blend the butter and sugar and beat in the eggs, milk, lemon and poppy seeds. Fold the dry mix into the wet mix, spoon into the muffin tins and bake for about 20 minutes. Makes 12.
To make Lime Poppyseed Muffins with Lime Butter -
Let muffins cool a little, then make a couple of slices into the top of the muffin, joining the slices at an angle (Make a “V”). Remove the slice and fill with lime butter. Replace the slice on top.
Another dustcloth day in the studio
1 day ago