Hello, I’m Suzanne of Kokocooks. I am a home cook who lives in Orlando. I’m also a full time teacher and a part time musician. Every Friday I post a photo from one of the fabulous food trucks that rumble around town. I’ve been blogging for almost three years now, and still feel very much like a beginner. I’m about to move to a self-hosted site, which scares the socks off me. But it’s definitely time to take that step, and Katie has been a huge help in encouraging and guiding me through the process.
A few years ago, we planted a lime tree in our front yard. The first year, it had a ton of blossoms but no limes. This past year, we had a ton of blossoms which resulted in 5 limes. Progress! Our home grown limes tasted so much better than the store bought ones. I couldn’t get over the intense color of the pulp. I can’t wait until next year; hopefully we’ll have an even bigger crop.
One of my favorite ways to use lime is in these muffins. The zest becomes a part of the fragrant lime sugar. I love sticking my face over the bowl and inhaling the sweet citrus scent. Their compact size are perfect for sharing. I made them last year for hungry orchestra musicians, and I’ll most likely make them again when the orchestra begins their concerts for the elementary schools in a few weeks.
Adapted from Cuisine At Home, December 2008
Lemon-Lime Mini Muffins
- 1 ¼ cup all purpose flour
- ¾ teaspoon baking powder
- ⅛ teaspoon baking soda
- ¼ teaspoon salt
- ⅛ teaspoon ground nutmeg
- ¼ cup lowfat yogurt
- 2 tablespoon minced lemon
- 3 tablespoon milk
- ½ teaspoon vanilla
- 4 tablespoon butter room temperature
- ¼ cup plus 2 tablespoon sugar
- 1 egg
- ¼ cup sugar
- 2 teaspoon fresh lime zest
- 2 tablespoon butter melted
- Preheat oven to 350⁰F.
- Coat mini-muffin pan (24-cup or two 12-cup) with nonstick spray.
- Whisk flour, baking powder, baking soda, salt, and nutmeg in a bowl. In a separate bowl, combine yogurt, minced lemon, milk, and vanilla.
- In another bowl, cream butter and sugar until light and fluffy. Add egg and beat well. Add half of flour mixture; beat until just combined. Add yogurt mixture; beat until just combined. Add remaining flour mixture and beat until combined (don’t worry if there are a few lumps.)
- Fill cups of prepared muffin pan to about ¾ full. Bake until a toothpick inserted in the center of a muffin comes clean, about 15-16 minutes.
- Cool for 5 minutes on a wire rack. Turn muffins out onto the wire rack.
- While the muffins bake, chop the lime zest into even smaller bits. Place in a bowl with the sugar and stir until well combined. Brush the tops of the muffins with the melted butter. Roll the still warm muffins in the lime sugar to coat.
- Minced Lemon - To make minced lemon, cut the fruit (rind and all) into pieces. Remove seeds, and pulse in a food processor until chopped to bits (see picture in collage). It took about half a lemon to equal the 2 teaspoon needed for the recipe.
- Lime Sugar - If the lime sugar doesn't stick, you can pat the sugar onto the tops of the muffins to get it to stick.