Monday, January 8, 2007

Cherry lime and coconut muffins

I initially thought that combining dried cherries, lime zest and coconut would make for a muffin with strong flavors. The ingredients blended really well together and actually produced a muffin with a rather delicate flavor. The lime zest adds a hint of citrus undertones - if you're looking for a pronounced lime flavor, increase the amount of zest to 1 tablespoon.

I highly recommend sprinkling the tops of these muffins with coarse sugar before baking. I bought mine at Sur La Table, but some grocery stores carry coarse sugar in the baking aisle. You could also use turbinado sugar, or regular granulated sugar. I just really like the crunch that the coarse sugar imparts to the muffins.

Cherry Lime and Coconut Muffins
Makes 1 dozen

2 cups all-purpose flour
2/3 cup vanilla sugar (you can also use regular granulated sugar)
1 and 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 and 1/4 cups buttermilk
1/4 cup butter, melted
1/2 cup dried cherries, coarsely chopped
1/4 cup coconut
2 teaspoons lime zest, finely grated
1 teaspoon vanilla extract
1 large egg, lightly beaten
Cooking spray
1 tablespoon coarse sugar, for sprinkling (optional)

Preheat oven to 400°.
Combine flour, sugar, baking powder, baking soda and salt in a large bowl; make a well in center of mixture. Combine buttermilk and next 6 ingredients (buttermilk through egg) in a bowl; add to flour mixture. Stir just until moist. Spoon batter into 12 muffin cups coated with cooking spray, and sprinkle the tops evenly with the coarse sugar.

Bake at 400° for 18 minutes or until lightly browned. Remove muffins from pan; cool on a wire rack.


3 comments:

Meryl said...

I made these tonight and they were fantastic! Great, tangy taste and perfect texture. Thanks so much!!!

Tyrone said...

Wow they look amazing!

Principessa said...

Made these yesterday. Trying my hardest not to eat the whole batch. So tasty!