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)
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.
Recipe: Sally Wise