I’ve been going crazy with zests and fresh citrus in my cooking lately. It just imparts such a vibrant flavor. Whatever it is that you are making becomes more alive with the simple addition of little scraps of peels.
Really, it’s hard to believe that I was so resistant to using zest until recently. And why? Honestly, I shied away from it because it just seemed like such a tedious thing to do … since I had never tried it. But as it turns out, zesting a lime or a lemon takes but seconds and pays off major taste dividends.
These muffins are heavy on the lime taste and lighter on the coconut, but the coconut still adds a nice richness to the flavor. Make these the night before and heat one up in the morning for a quick, fresh breakfast on the go — and don’t forget to split them in half and slather on the butter. Or eat them at room temperature with a steamy cup of coffee.
- 2 cups all purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup sweetened coconut
- 2 large eggs
- 1 cup nonfat milk
- 2/3 granulated sugar
- 1/2 cup canola oil
- zest of 1 lime
- 1 tsp vanilla
- Preheat oven to 400 degrees. Line 12 muffin tins with paper liners.
- Combine flour, baking powder, salt and coconut in a large bowl, using a whisk to blend together.
- In a medium bowl, whisk together the eggs, milk, sugar, canola oil, lime zest and vanilla. Pour into the bowl with the flour mixture and stir until just combined.
- Divide the batter evenly between the 12 muffin cups.
- Cook in the preheated oven for 15-20 minutes until a toothpick inserted in the center comes out clean. Cool for at least 10 minutes before serving.