HOWDY friends! Just
popping in to share a recipe that I finally got around to making this past
weekend. I cut the original recipe out
of a magazine many, many (like over 20) years ago and never have tried it. I came across it in my recipe box while
looking for something to do with some extra limes I had on hand, and thought
NOW is the time at last!
I wish I knew which magazine to credit for it, but alas, it
has been too many years. I can tell you
that the magazine clipping credits a Mrs. Robert Day of San Benito, TX for sharing
it with the magazine.
According to the original recipe, Mrs. Day used these
muffins as a breakfast treat and as snack-time cupcakes as well. I’m thinking a light cream cheese icing with
a bit of lime juice & lime zest would transform these into scrumptious cupcakes!
Don’t wait as long as I did to try this recipe. It’s delicious!
Luscious Lime Muffins
Ingredients:
1-1/2 cups all-purpose flour
1/2 cup whole wheat flour (feel free to use all-purpose if you prefer)
1/4 teaspoon salt
1/4 cup low fat
(skim) milk
1/2 cup egg
substitute (or 2 eggs)
1/4 cup canola oil
1 teaspoon fresh
lime zest (I actually used about 2
teaspoons!)
1/4 cup fresh lime
juice (feel free to use a little more -
1/3 cup or so - if you like a more tangy flavor)
Directons:
Preheat oven to 400°F,
and spray a 12-cup muffin tin with your favorite cooking spray.
Whisk together
flours, sugar, baking powder and salt in a large bowl.
In a separate,
smaller bowl (or a 2-cup liquid measuring
cup), whisk together milk, eggs, oil, lime zest and lime juice. Add all at once to the flour mixture and stir
lightly (with a fork or wooden spoon),
just until moist. (The batter will be lumpy.)
Fill muffin cups
about 3/4 full. (I always use a large cookie scoop, but an ice cream scoop works well
too!)
Bake for 20 minutes
or until tops are golden brown. Let cool
in the pan for about 2 minutes, then transfer to a cooling rack. Serve warm.
Optional Glaze:
I made these plain, as the recipe suggested,
but felt like they needed a little more “POW”, so I mixed up a simple glaze of
lime juice and regular granulated sugar, and spread it over the hot muffins as
they were cooling.
I can’t give you the exact measurements
because I just threw it together without measuring. Just take some fresh lime juice (I juiced
half of 1 lime) and add sugar until the taste suits you, then brush over the
muffin tops with a pastry brush. You’ll
want it to be very liquid and easily absorbed by the hot muffins.
My official taste-tester husband and I both
thought these were much better with the glaze.
I hope you’re
enjoying your summer. Don’t forget to
get out there and enjoy it before it’s gone!
Blessings,
--Faithy
