Make yourself a tropical cocktail in muffin form with this grown-up combo of rum, lime and coconut streusel. Streusel is a crumbly topping made from butter and sugar. Yum!
Ingredients
Method
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.
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).
Spoon streusel mixture over muffins and bake for 20-25 minutes or until muffins are cooked and tops are golden brown.
Meanwhile, to make the candied lime, line an oven tray with baking paper. Combine sugar and water in a small frying pan on medium-Â 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
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