Texas Lime in the Coconut Muffins
This recipe was devised when I had a lot of limes on hand. I'm sure you could use any citrus fruit you like. The key is using healthy ingredients! This muffin is a moderately sweet breakfast treat but much healthier than sweet cereal. The coconut oil is very healthy for you, and so is the flaxseed. Never use margarine! Always use non-aluminum baking powder. I use white whole wheat flour, it comes from white wheat instead of red wheat. These are always a hit at my house.
- Serves: 10 persons
- 1⅓ cups raw sugar
- ¾cup virgin coconut oil
- ¼cup grapeseed oil
- 4limes, zested
- 1½ cups whole wheat flour
- 1⅓ cups all-purpose flour
- ¾cup flaked coconut
- 2tablespoons ground flaxseed
- 1tablespoon baking powder
- ½teaspoon salt
- 1cup milk
- ¼cup fresh lime juice
Step 1Preheat oven to 350 degrees F (175 degrees C). Grease 10 Texas-size muffin cups or line with paper muffin liners.
Step 2Whisk sugar, coconut oil, and grapeseed oil together in a bowl. Add eggs and lime zest; whisk until smooth.
Step 3Whisk whole wheat flour, all-purpose flour, flaked coconut, flaxseed, baking powder, and salt together in a bowl. Stir milk and lime juice together in another bowl.
Step 4Whisk milk mixture into sugar mixture. Gently fold flour mixture into sugar mixture until batter is just combined. Spoon batter into prepared muffin cups.
Step 5Bake in the preheated oven until lightly browned and a toothpick inserted in the center comes out clean, about 40 minutes. Transfer muffins to wire racks to cool.