lime, coconut & white chocolate muffins

Being a mum can be hard.

After a few nights of restless sleep, days filled with chasing a crawling bubby can be tiresome.

Most mornings we both look forward for our chance to get out of the house and head to the park to soak in a little goodness by the way of sunshine and the crisp morning air.

Walking through the tree lined park G. loves to stare at the passers by, children playing, birds and the dogs running through the grass.  And I relish the chance to just be, taking in the blissful moments of quite stillness.

Whilst cuddled snuggly in her pram it doesn’t take long for Miss G. to fall asleep for her morning nap and I take this opportunity to enjoy a much needed mummy moment and grab a coffee from our local cafe.

Yesterday, feeling the effects of another restless night and needing a little extra sustenance I decided on a muffin also.

Chock full of lime, coconut and white chocolate it was delicious.

The gorgeous tropical combination has been on my mind ever since so today I decided to whip up a batch of lime, coconut and white chocolate muffins.

To create a heavenly batch of lime, coconut and white chocolate muffins simply…

In a large bowl place the flour, sugar and baking powder and mix to combine making a well in the centre.

In a jug or small jug place the oil, yoghurt, eggs and vanilla and whisk to combine.

Pour the wet ingredients into the well of the dry and mix to combine.

Fold through the coconut, lime zest and white chocolate.

Use a 1/4 measuring cup to ladle the muffin batter into a 12 hole muffin tin lined with muffin papers.

Bake for 15-20 minutes or until cooked (test by pressing gently on the top of the muffin, if the muffin bounces back they are done).

Remove from the oven and allow to cool a little in the tin before removing to cool completely on a wire rack.  Serve for morning or afternoon tea alongside a handful of sultanas or a few slices of fruit.

lime, coconut & white chocolate muffins

INGREDIENTS

2 cups plain flour

2 teaspoons baking powder

3/4 cup brown sugar

¾ cup (180ml) vegetable oil

2 eggs

1 cup thick natural yoghurt

½ tsp vanilla bean paste or essence

zest of 2 limes

1 cup shredded coconut

80 grams white chocolate, chopped

METHOD

Preheat oven to 180°C (350°F).  Line a muffin tray with 12 muffin paper cases.

Place the flour, baking powder and sugar in a large bowl and mix to combine making a well in the centre.  In a small jug place the oil, eggs, yoghurt and vanilla and whisk to combine.  Pour the wet ingredients into the dry and stir using a wooden spoon until just combined.  Fold through lime zest, coconut and white chocolate.

Pour the mixture into the muffin cases (I use a ¼ cup measurement for this, super fast, clean and easy) and pop into the oven and bake for 15 – 20 minutes or until cooked (test by pressing gently on the top of the muffin, if the muffin bounces back they’re done).  Enjoy x

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