Lime Muffins
Lime Muffins
Ingredients
5 limes
1/2 cup (125g) fresh ricotta cheese, drained
3/4 cup (150g) sugar
1 2/3 cups (250g) all-purpose (plain) flour
2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs
1/2 cup (100g) firmly packed light brown sugar
Generous 3/4 cup (200g) plain yogurt
1/3 cup (90ml) sunflower oil
1/4 cup (30g) icing sugar
Preparation
Preheat the oven to 180°C. Butter a 12-cup muffin pan.
Grate zest of 2 limes. Squeeze the juice from 4 limes and thinly slice the remaining lime.
Beat the ricotta, 1 tablespoon of sugar, and 2 tablespoons of the lime juice in a bowl.
Sift the flour, baking powder, and salt into a medium bowl.
Beat the eggs, reaming sugar, brown sugar, yogurt, oil, lime zest, and 6 tablespoons of the lime juice in a large bowl with an electric mixer on medium speed until smooth. With mixer at low speed, gradually add the dry ingredients, beating until the mixture is smooth and creamy.
Spoon half the batter into the cups in the prepared pan. Spoon some of the ricotta mixture into each cup. Cover with remaining batter.
Bake until well risen and springy to the touch, about 20 minutes.
While the muffins are baking, heat the remaining lime juice with the icing sugar in a small saucepan over low heat. Bring to a boil and add the sliced lime. Simmer until the syrup is slightly thickened and the lime slices are transparent, about 10 minutes. Remove from the heat. Drizzle the hot muffins with the syrup. Let cool slightly before turning onto a wire rack. Top with the slices of lime cooked in the syrup.