Now, I will type out what the book says and put in my adaptations.
They are delicious.
Coconut-lime muffins.
300g self raising flour.
1 tsp baking powder.
150g caster sugar.
1 egg, beaten.
200ml coconut milk (I made mine from creamed coconut and had some left. it made more than 200ml)
grated zest of 2 limes (I only had one)
100ml sunflower oil (I used corn oil).
50g dessicated coconut (found out too late I didn't have any and used the same amount of ground almonds instead.)
To decorate -
I didn't do this.
150g cream cheese.
50g icing sugar.
2 tsp lime juice.
coconut shavings, for sprinkling.
Heat oven to 200C/400F/Gas 6.
Grease or line a 12 hole muffin pan.
Combine the flour, baking powder and caster sugar and sift into a large bowl.
In another bowl, combine the egg, coconut milk, lime zest and juice, oil and dessicated coconut. Pour into the dry ingredients. Stir together until just combined.
Spoon dollops into the prepared muffin pan.
Bake for about 20 minutes until risen and golden then leave in the pan to cook for a couple of minutes. Cool on a wire rack.
To serve, beat together the cream cheese, icing sugar and lime juice until smooth an creamy. Swirl on top of the muffins and sprinkle with coconut shavings.
Best eaten on day of making.
Enjoy.