It is the Misses Spring Break and we decided to hop in the car and head down to Key West for a few days. Should be interesting – Spring Break in Key West with a 6 and 8-year old is a different experience than most folks who head there for Spring Break… myself included, many years ago. 🙂 Looking forward to a change of scenery, though, and showing them all the beautiful buildings and tree-lined streets in Old Town Key West.
Never one to shy away from a theme, I made these Key lime muffins last Sunday knowing that we would be headed to the Keys this week. (Yes, I realize what a dork I am. But, I am a thematic dork. Leave me alone.)
Key limes are smaller, more acidic, thinner skinned and a little more tart than regular limes. They are readily available here in South Florida and most everywhere (I think?). [Most grocery stores also sell bottled Key lime juice, but the fresh juice is a million times better.] These muffins were moist, had a pronounced lime flavor without being bitter – I was worried about that with the grated zest, and were just sweet enough. Mine look a little pale, but that is only because my oven has been running hot and I was afraid that browning would equal overdone. They were perfect inside after 15 minutes of baking.
The muffins are definitely best the day they are made – so eat up or freeze them for later! Off to explore Key West…
Key Lime Muffins
Yield: One dozen muffins
2 cups all-purpose flour
1 cup sugar
1 Tbsp. baking powder
1/2 tsp. salt
1/3 cup milk
2 large eggs, lightly beaten
1/4 cup vegetable oil
1 tsp. grated lime rind
1/4 cup Key lime juice
1. Preheat oven to 400 degrees. Lightly grease muffin pan (or line with paper liners).
2. Combine flour, sugar, baking powder and salt in a large mixing bowl; stir to combine.
3. Make a well in the center of the mixture.
4. In another bowl, combine the milk and remaining ingredients; add to dry ingredients, stirring until just moistened.
5. Spoon batter into muffin pan, filling three-fourths full.
6. Bake for 15 to 18 minutes or until lightly browned. Remove muffins from pan immediately and let cool on wire rack.
Source: Southern Living, February 1995 p.110