Lime Coconut Muffins

I wanted to make muffins this morning, and quick!  I did not want to make the Lemon Poppyseed mix that was in the cabinet, but I did not have any other muffin mix.  I just did not want to spend the extra 10 minutes to look for a recipe that I had the ingredients for and then mix the dry ingredients.  Silly? Maybe.  But I was racing the clock!

What I make is often dictated my a combination of what I want to make, what I actually have on hand and the items that need to be used quickly.  The result today was Lime Coconut Muffins.

So yummy. So easy.

I bet you can make these.  Or some variation. Do you have pancake mix? ok, than we are in business!

I have often wondered about making muffins with pancake mix.  This was the day for the answer.  I had a lime that was becoming sadly dehydrated, and oh, wait, about a tablespoon of coconut!  That sounds like a good combination, right?

1 cup of multi-grain pancake mix and 1 cup of biscuit mix creates a nice texture and flavor.

I do not keep regular milk on hand any more unless I have a specific use for it, like making ice cream or tapioca.  So I used almond milk.  Ash told me in her experience that the almond milk from the refrigerated section rather than the un-refrigerated section of the grocery store works pretty well as a cow's milk replacement in baked goods.  More experimenting?  why not.

The poor lime barely had any zest to work with, but I used what I could get!  mixing all the wet ingredients gave me the chance to combine and think before adding to the dry mix.  I added lime zest and juice of half the lime along with an egg, almond milk and oil.  I then added almond milk until the batter was about the typical consistency of muffin batter, which I guess is like a medium-thick pancake or cake batter.  The kind that runs off a spoon slightly rather than globbing off in large chunks. 

While the muffins baked, I mixed up a sauce.  Yogurt Lime sauce to be exact.  I did not want a glaze. I did not want a frosting.  I wanted something that would be good for breakfast, not loaded with sugar, even though I am a big fan.  I almost used sour cream until I remembered that I had some vanilla yogurt, though either would work.  I mixed in some lime juice and zest and called it good.  Just use lime juice until it is the consistency you are in the mood for. 

This is a delicious breakfast.  The lime could be substituted for any citrus fruit.  I have some oranges...I may try those tomorrow.
Let me know if you find a particularly tasty combination.
Enjoy! 

~JiMele

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Lime Coconut Muffins
1 cup  multi-grain pancake mix
1 cup biscuit mix (or muffin mix)
1 Tbs sugar
1-3 Tbs coconut (the more the better!)
1 lime, juice and zest
1 egg
1 tbs oil
up to 1 cup almond milk

Preheat oven to 375 degrees.  Mix pancake and biscuit mix with sugar and coconut in a medium bowl and set aside.  In smaller bowl lightly beat the egg.  Add oil, about 1/2 cup of milk and juice and zest of half the lime. Mix into the dry ingredients quickly adding milk to get the proper consistency.  Fill 12 muffin cups 2/3 full and bake 20-25 minutes until toothpick comes out clean.  Time will vary depending on your oven.  You can also use the smell as a gauge if you have made pancakes a few times and are familiar with the smell of your mix.

Lime Yogurt Sauce
1/4 cup vanilla yogurt
lime juice and zest
white grape juice (optional)
Mix lime juice and zest into yogurt until you have reached your desired consistency.  If you run out of lime juice like I did, you can add a splash of another juice, I had white grape juice open.

Drizzle over warm muffins and enjoy!

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