lime poppyseed yoghurt muffins

The recipe most dear to my heart, lips and hips during peak lime season is this one. Perhaps even more so than Bill Granger’s luscious Lime Slice - if that’s possible! Probably because my girls really enjoy these too.

They were inspired by a Women’s Weekly baba cake recipe many years ago.  Even the jumbo Texas size weren’t big enough for some customers. Always fresh on the front counter, customers adored these moist muffins and their enthusiasm was infectious. Such sad faces if they'd just missed the last ones.  Equally as yum in regular or mini muffin size too, if you'd like more to go round or only petite treats.

Ingredients -  250 grams unsalted Butter softened ❤ 1 tablespoon finely grated lime rind ❤ 1½ cups (330 grams) Caster Sugar ❤ 3 free range eggs ❤ 1¾ cup (260 grams) Self Raising Flour ❤ 2 tablespoons Poppy Seeds ❤ 1 cup (280 grams) greek style yoghurt

Lime Icing - 2 limes (zest and juice) ❤ 1½ cups (240 grams) Icing Sugar mixture, sifted ❤ 10 grams softened Butter

Makes 7-8 jumbo Texas or a dozen regular size muffins. Recipe can easily be doubled.  Also great cooked in large cake size (baba/kugelhopf shape with whole in the centre) if desired. They freeze well un-iced.

Method + Tips  - Preheat oven to moderate 180°C (350°F). Fill muffin tin with muffin papers.

Cream butter, sugar and rind in a small bowl until light and fluffy.  Add the eggs, just one at a time, beating only until just combined between additions.

Transfer mixture to a larger bowl and fold through sifted flour and poppy seeds.  Then add yoghurt and fold through with a large metalspoon. Spoon muffin mix into cases, smoothing over tops if necessary. Only ¾ fill cases. 

Bake large texas muffins for 40 minutes, regular size for approx 25 minutes or mini muffin size for approx 15 minutes. Allow muffins to cool completely on a wire rack before drizzling icing over. If desired, decorate tops with candied citrus zest. 

To make Lime icing, finely zest and juice two limes. Avoid getting the bitter pith. Sift the icing sugar into a small saucepan and add butter, rind and only enough juice to stir to a firm paste.  Put this saucepan over a larger one filled with simmering water. Stir icing on stovetop until a thin consistency. Remove from heat and allow the icing to sit for a minute to thicken slightly - until it's a perfect pouring consistency. If it seizes up on you, simply add a little extra lime juice and stir well. Drizzle icing generously over muffins with a moving teaspoon, dust with icing sugar and serve.  

Unlike most muffins, they keep really well until the next day if required. Lime and Yoghurt - now there's another match made in heaven. Enjoy!

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I'm laughing so hard.  Now the sun has finally come out. The light is beautiful in my farm kitchen. Food styling and photography in cloudy, rainy weather is so tough for us amateurs.  Any passionate local Food Photographers/Stylists out there?  Weka Weka is photographers paradise. Drop me a line! Sx