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.
- Preparation:
- Cooking:
- Total:
- Serves: 10 persons
Ingredients
- 1⅓ cups raw sugar
- ¾cup virgin coconut oil
- ¼cup grapeseed oil
- 4eggs
- 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
Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease 10 Texas-size muffin cups or line with paper muffin liners.Step 2
Whisk sugar, coconut oil, and grapeseed oil together in a bowl. Add eggs and lime zest; whisk until smooth.Step 3
Whisk 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 4
Whisk milk mixture into sugar mixture. Gently fold flour mixture into sugar mixture until batter is just combined. Spoon batter into prepared muffin cups.Step 5
Bake 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.