members recipes

Ingredients
For the muffins:
450ml milk
3 eggs
Seeds of 1 vanilla pod
200g dessicated coconut
2 heaped tsps baking powder
500g flour (I mixed 300g plain white flour with 200g wholemeal flour for these, as I prefer the texture, plus I\'d like to think it\'s healthier!)
3tsps cinnamon
110g butter, melted

For the lime cream frosting:
3 egg whites
200g sugar
300g butter, room temperature
Zest and juice of 2 limes

Method
For the muffins:

1. Preheat oven to 180°C. Add the vanilla seeds to the milk and whisk together with the eggs.

2. Mix flour, cinnamon, and coconut in a separate bowl, make a well in the centre and slowly stir in the egg mixture until it has all combined, making sure not to over-mix. Pour in the melted butter and fold under until it forms a smooth consistency.

3. Place 12 muffin cases in a muffin tray and pour a little mixture into each one, making sure not to overfill the cases, leaving a little space for the muffins to rise nicely. Bake in the centre of the oven for roughly 20 - 25 minutes. Stick a metal skewer into the middle of a muffin - if no dough sticks to the metal, they\'re ready. I usually switch the oven off and keep them in there with the door open for about 5 minutes, before taking them out and allowing them to cool outside. This stops them from sinking down.

For the frosting:

1. Preheat oven to 180°C. Add the vanilla seeds to the milk and whisk together with the eggs.

2. Mix flour, cinnamon, and coconut in a separate bowl, make a well in the centre and slowly stir in the egg mixture until it has all combined, making sure not to over-mix. Pour in the melted butter and fold under until it forms a smooth consistency.

3. Place 12 muffin cases in a muffin tray and pour a little mixture into each one, making sure not to overfill the cases, leaving a little space for the muffins to rise nicely. Bake in the centre of the oven for roughly 20 - 25 minutes. Stick a metal skewer into the middle of a muffin - if no dough sticks to the metal, they\'re ready. I usually switch the oven off and keep them in there with the door open for about 5 minutes, before taking them out and allowing them to cool outside. This stops them from sinking down.

All photos and original article @ http://www.mowielicious.com/home/2009/08/coconut-and-cinnamon-celebration-muffins-with-lime-cream-frosting.html