Well Being

Think Spring: Key Lime & Rose Muffins

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key lime muffins

I had some leftover key lime juice from the key lime and strawberry pie that I made and I wanted to use it up. It is not cheap stuff, and besides that, it is too good to let it go bad. Sounds like a country song title, doesn't it?

Anyway…made these for breakfast the other morning, using my basic lemon muffin recipe and making some additions and substitutions. Don't you love magic in the kitchen? 😉 These just filled the whole house, no easy feat in this huge place, with the mouth watering aroma of lime, and the sweetness of the rose. Think of drinking a fresh limeade in a rose garden in full bloom and I think you get the idea. Later in the spring, when my roses begin to bloom, I want to make them again, with the colorful addition of the rose petals.

Like all muffins, they freeze well for about 3 months. A great way to make sure you have a good breakfast is to make a batch of muffins on the weekend and freeze them and then warm in the microwave for a few seconds in the morning before you head out to work, or whatever.

Don't wait too long to make these, they are so good!


Key Lime Muffins

2c flour

1 tbs baking powder

1/2 tsp salt

1 c sugar

2 eggs

1/3 c milk

1/3 c melted unsalted butter

1/2 c key lime juice

1 tbs rose water

3/4 c white chocolate chips if desired

Add the first 4 ingredients to a mixing bowl and stir to combine.

Combine the milk, eggs, butter, lime, and rose. Whisk until smooth.

Add liquid ingredients to dry ingredients, stir until just moistened.

Stir in white chocolate chips if desired.

Spoon batter into silicone lined muffin cups, sprinkle tops with sugar.

Bake at 400° for 18-20 minutes

Images:(c) Marye Audet , Apron Strings & Simmering Things

Content:(c)Marye Audet, Baking Delights