Lime syrup coconut muffins

Very tasty sponge cake with bits of dessicated coconut coated with sweet and sour lime syrup. The recipe comes from 'The Australian Women's Weekly'.

Ingredients for 12- 16 muffins:

• 375g flour
• 1 tsp baking powder
• 1/2 tsp soda
• 90g dessicated coconut
• 220g caster sugar
• 1tsp freshly grated lime zest
• 250ml buttermilk
• 125g butter
• 2 eggs

Melt the butter into a saucepan over a heat or in microwave.  Set aside to cool down.

Preheat the oven to 200C. Line muffin tin with paper cases.

In a big bowl combine the flour, baking powder, soda, coconut, sugar and freshly grated lime zest. Set aside.

In a measuring jug pour the buttermilk, whisk the egg, add the cooled butter and combine them together. 

 Pour the wet ingredients into a bowl with dry ones. Stir them together until just moist. 

Spoon the batter into baking tin holes. Fill them up to 3/4 full. 

Bake them for 20 minutes until well risen and golden.

While the muffins are in the oven prepare lime syrup.

Ingredients for lime syrup:

• 110g caster sugar
• 60ml water
• 2 tsp freshly grated lime zest
• 80ml freshly squeezed lime juice

Put all the ingredients into a saucepan. Stir over heat, without boiling, until sugar dissolves. Then simmer uncovered for about 2 minutes without stirring.

Place baked and warm muffins on the tray and spoon hot lime syrup over each muffin top. To soak the cake better make small holes with toothpick in each muffin.   Enjoy !