There’s been a big deal in the news over here about the amount of food that goes to waste. I’m guilty of it. Though, I like to think I’m pretty good at not wasting everything. I’ve been known to drink milk that’s past it’s best before date. If it smells fine and tastes fine, it’s all good to me. I’ve even eaten mayonnaise that was a YEAR past it’s use by date. A YEAR. And I’m still standing. And no, it didn’t look off or mouldy or taste funny.
There were a couple of lemons and limes sitting in my fruit bowl being all neglected and well on the way to drying out completely. Me – in the mood for baking something but without any specific ingredients barring sugar, eggs and flour.
How about some lemon lime muffins? It’d be boring to do just plain lemon muffins. Plus, I’ve done those before. I wanted to see if adding lime to the mix would change things up a bit.
Googled for a recipe and settled on this one for a base. Only, I put about 20g less sugar. Could definitely have cut it down some more. Also decided to add some of the juice of the lemon and lime into the batter, not just the rind. Just to see. There were a few other things I wanted to change, but thought, stick to the recipe first time around. Maybe next time I’ll refine the recipe a little bit more.
They turned out pretty good. If I do say so myself. Really lovely and fluffy and light inside.
Think the lemon takes over from the lime a little bit though. You’ll get a hint of it occasionally. Maybe could have added a bit more lime rind. But … I didn’t have any more limes to skin!
Then, I decided to give the frosting a go. Lesson #1 – make sure the butter for the frosting is properly soft. Lesson #2 – careful when you put the icing sugar in, because you will get lumps. Which I did. As you can probably see.
They’re still tasty the day after and will need consuming quickly. By others. Not all by me.
(PS. I’m wondering, are these muffins or cupcakes? I used muffin cases and a muffin tin! Technicalities…)