new issue on salenow!
Choko muffins with lime, lemon and coconut icing

Choko Muffins with Lemon, Lime and Coconut

Story by

Never despise the humble choko, says Sally Wise. It has a multitude of culinary applications, such as in these light and lovely muffins.     


2 eggs

¾ cup sugar

½ cup coconut milk

1 tablespoon lemon juice

2 tablespoons lime juice

1¾ cups self raising flour

1½ teaspoons grated lemon rind

1½ teaspoons finely grated lime rind

70ml rice bran oil (or similar)

1 medium choko, peeled and core removed, coarsely grated (you will need one cupful)


Icing, optional

1½ cups icing sugar, sifted

½ teaspoon finely grated lime rind

½ teaspoon finely grated lemon rind

¼ cup desiccated or shredded coconut




Line 60ml capacity muffins tins with muffin papers. Heat oven to 180°C.

Whisk the eggs and sugar together, then add the remaining ingredients, except grated choko, and whisk again until the batter is smooth.

Spoon into the muffin papers, filling to about two thirds full.

Bake for 15 to 20 minutes or until a skewer inserted into the centre comes out clean.

Transfer to a wire rack to cool.


Mix the icing sugar with just enough of the juices to make a tin icing. Spread on top of cooled muffins. Sprinkle with the coconut.