Ingredients
2 cups self-raising flour, sifted
1 tsp baking powder
¾ cup caster sugar
1 tsp ground cardamom
2 free-range eggs
⅓ cup vegetable oil
1½ tsp vanilla extract
½ cup sour cream
½ cup buttermilk
¼ cup lime juice
Finely grated zest of 2 limes
2 Tbsp white rum
STREUSEL TOPPING
75g unsalted butter
⅓ cup brown sugar
2 cups shredded coconut
⅓ cup cream
2 Tbsp lime juice
CANDIED LIME SLICES
½ cup caster sugar
1 cup water
1 lime, thinly sliced
Method
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Preheat oven to 180°C fan-forced (200°C conventional). Line a 6-hole, 3/4 cup Texas muffin
pan with paper cases. -
In a medium bowl, whisk flour, baking powder, caster sugar and cardamom until combined. In a large jug, whisk eggs, oil, vanilla, sour cream, buttermilk, lime juice, zest and rum until combined. Pour into dry ingredients and fold in until just combined. Spoon into muffin cases.
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For streusel topping, put all ingredients in a medium saucepan on low heat and cook, stirring, until butter is melted and sugar has dissolved (about 2-3 minutes).
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Spoon streusel mixture over muffins and bake for 20-25 minutes or until muffins are cooked and tops are golden brown.
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Meanwhile, to make the candied lime, line an oven tray with baking paper. Combine sugar and water in a small frying pan on medium- low heat. Cook for 5 minutes or until sugar has dissolved. Add lime slices. Cook, turning occasionally, for 20 minutes or until rind is translucent. Transfer to lined tray to cool and firm. Serve muffins with candied lime slices.
Cook’s tip
- If you don’t have a Texas muffin pan, you can make this in a standard size 1/3 cup capacity muffin pan. You’ll make 12 muffins instead of 6, and cooking time will be 18-20 minutes