Muffins - Take two

 

This week I brought home a couple of limes in my supermarket shop, not knowing quite what I was going to do with them, but tempted by their Spring green colour.  According to my husband limes belong only in cheesecakes, but having seen a number of recipes with the coconut and lime combination I was tempted to try a gluten free, lower sugar version.  The recipe below is my second attempt.  My first batch were a bit of a disaster and I was beginning to think my husband was right, but I reduced the lime flavour of the muffin mix and added a cream cheese topping (almost cheesecake) and got that sought after family 'thumbs-up'.  As with all muffins they are really best eaten fresh.  I have discovered that if you put day old muffins (without toppings) in the microwave for a few seconds, until just warm, they regain some of that just baked softness.  
 

Coconut and lime muffins (Gluten free and low sugar)

 

 

  Ingredients - makes 6 to10 muffins

• 125g gluten free self-raising flour (I used Doves Farm)
• 25g ground almonds
• 1/2 tsp gluten free baking powder
• 16g Truvia sweetener
• 1 egg, beaten
• 100ml coconut milk
• grated zest of 1 lime
• 50ml sunflower oil or rapeseed oil
• 25g desiccated coconut

To decorate (optional but better with than without)

• 75g cream cheese (I used Philadelphia light)
• 1 tsp lime juice
• 1 dessertspoonful agave nectar (or to taste)
• 1 tbsp deciccated coconut, lightly toasted, for sprinkling

1. Preheat oven to 200C / Gas 6 and grease or line a muffin tray.
2. Sieve the flour and baking powder into a large bowl then add the Truvia and ground almonds, breaking up any lumps.
3. In a separate bowl mix the egg, coconut milk, lime zest, oil and desiccated coconut then pour into the dry ingredients.
4. Stir together until just combined but do not over mix, then spoon into your muffin cases.
5. Bake for around 20 minutes until risen and golden.  Allow to cool in the tray for a few minutes then transfer to a cooling rack.
6. For the topping, beat together the cream cheese, lime juice and agave nectar until smooth and creamy.  Spread over the top of you muffins and sprinkle with the toasted coconut.

The amount of carbohydrates per muffin will depend on how many you make.  I made 8 and roughly estimated my carbohydrates to be 16g per muffin.