Coconut & Lime Syrup Dairy and Egg free Muffins

This recipe is lovingly stolen from my Mum, these are a little bit of work but SO worth it - goey, citrusy, fluffy heaven.

Pictured here with my hand-made textural ceramic side plate.

Prep time 30mins Cooking Time 20mins

Serves Makes 12

INGREDIENTS

6 limes

360g caster sugar

Extra 140g caster sugar

Egg replacer for the equivalent of 3 eggs

Toasted coconut

125g melted dairy free butter

200ml oat milk

175g desiccated coconut

225g self raising flour

METHOD

Step 1 Pre-Heat the oven to 180 degrees and grease a muffin tray / trays (this makes 12 mini muffins)

Step 2 Zest the limes, add to the 360g of caster sugar and mix

Step 3 Add the egg replacer and whisk together

Step 4 Add the melted butter and continue to whisk, then add the milk

Step 5 Add the desiccated coconut and flour to the mixture and stir well

Step 6 Spoon the mixture into the muffin trays and bake for 20mins

Step 7 Prep the syrup juice by juicing the limes and adding them to the remaining 140g caster sugar, bring the mixture to a boil then simmer for a few minutes

Step 8 Remove the muffins from the tray asap once cooked, prick the top of the muffins and pour some of the lime syrup over the top, ensuring each have equal syrup

Step 9 Top with toasted coconut and serve! Good luck stopping at one.