In the past week I’ve been given two batches of homegrown limes from friends with more fruit than they can handle, so we’ve been having lime everything! In the process, I tried a new twist on an old recipe and it turned out so well I had to share – after I’d eaten two of these lime and poppyseed muffins straight out of the oven, of course!
Here’s the recipe… Melt 125 grams of butter with half a cup of sugar. Mix in the rind and juice of one large lime. Add two eggs and beat well. In a separate bowl, mix two tablespoons of poppyseeds with two cups of self-raising flour. Stir the dry ingredients into the wet ingredients, then place the mixture into a muffin tray. Bake for about 20 minutes or until golden. Yum!