Lime & Ginger Muffins

Well, being half-way through January, the Christmas and New Year holidays seem to be a long way behind us now!  We've had 2 Friday sessions back so far and look forward to many more to come - if you're on a diet you could always just have half a cake with a friend (!) but rest assured, we won't be doing diet cakes (tried them once, never again!), but let's face it we all need a little treat from time to time...

Don't miss out on our Panto (our own home-grown!) which is on this very week!  Really good clean fun for you and your families and it's a really cheap night out for you too.  You'll see 2 regular cafe attenders treading the boards (you'll have to come to find out which ones!) - we'd love to see you there!  I can't seem to add the publicity poster here but if I could, you'd see it strongly featured leeks... fear not though, there won't be any leek and cheese muffins this week to celebrate the pantomime because I'm sure we all agree with Miranda, that life is full of enough disappointements without having savoury muffins!


In the mean time, here's the recipe for the lime and ginger muffins from the first week back - tangy-tastic!!

Lime and Ginger Muffins

200g unsalted butter, softened, plus extra for the tin

175g caster sugar

3 limes

3 large eggs, beaten

200g plain flour

3 tsp baking powder

1 rounded tsp ground ginger

50g desiccated coconut

3 balls stem ginger, finely chopped (or more to add more flavour)

2 tbsp milk

3 tbsp granulated sugar

3 tbsp stem ginger syrup

chopped crystallised ginger, to serve

Makes 14

Heat oven to 180C/160C/gas 4 and line muffin pan with paper cases.  Cream the butter and caster sugar together until light and fluffy. Grate the zest from the limes and add to the mixture. Gradually add the eggs, mixing well between each addition, adding a bit of the flour if it looks to be curdling.

Sift together the flour, baking powder, ground ginger and a pinch of salt. Using a large metal spoon, fold into the cake mixture with the coconut and chopped stem ginger. Add the milk and juice from 1½  of the limes and mix until smooth. Spoon the mixture into the paper cases and bake for approx 25 – 30 mins.

Meanwhile, mix the remaining lime juice with the granulated sugar and the stem ginger syrup. Just after the cakes have come out of the oven, use a fine cake test to make holes over the top of the cakes and slowly spoon the sugary mixture over the top of the warm cakes and then sprinkle over the crystalised ginger and cool completely.