Keylimemuffins Recipes

KEY LIME MUFFINS

Steps:

• Preheat the oven to 350 degrees.
• Line a muffin pan with paper cups.
• In a large bowl, mix the flour, cornmeal, baking powder, baking soda and salt.
• In another bowl, combine the butter, sugar, lime zest, eggs and milk.
• Add to the dry ingredients and beat until blended.
• Fill the muffin tins thre-quarters full.
• Bake for about 20 to 25 minutes or until golden brown and a toothpick inserted in a muffin comes out clean.
• Remove the muffins from the pan and set aside for about two minutes.
• While still hot, dip the top of each muffin in the lime juice, then dip them in sugar.
• Place the muffins sugar-side up on a rack.
• As they cool, the sugar will form a crunchy topping.

KEY LIME MUFFINS

Steps:

• Add the first 4 ingredients to a mixing bowl; stir to combine.
• Make a well in the center of the mixture.
• In another mixing bowl, combine the milk and remaining ingredients.
• Add liquid ingredients to dry ingredients; stir until just moistened.
• Spoon batter into lightly greased muffin cups; fill 3/4s full.
• Bake at 400° for 18 minutes or until lightly browned.
• Turn muffins out of pan immediately.

KEY LIME PIE TARTLETS

Steps:

• Preheat the oven to 350 degrees F. Lightly spray 12 cups of a nonstick mini muffin pan with cooking spray.
• For the crust: Place the graham crackers in a food processor and pulse until finely ground. Add the sugar and salt and pulse to combine. With the motor running, drizzle in the butter and process until the mixture resembles damp sand. Divide the mixture evenly among 12 cups of the prepared muffin tin (about 1 1/2 tablespoons for each cup) and use a shot glass or your fingers to press it evenly into the bottom and up the sides. Bake until browned and firm to the touch, about 10 minutes. Set aside while you prepare the filling. (If the crusts fell during baking, you can reform them while they are still hot with a lightly greased shot glass or the back of a lightly greased small spoon.)
• For the filling: Beat together the yolks and lime zest in a large mixing bowl with an electric mixer on high speed until the yolks have lightened in color and thickened slightly, about 1 minute. Add the condensed milk and lime juice and beat until combined. Divide the mixture evenly among the tartlet crusts in the muffin pan, filling just below the top of each crust. Bake just until the filling has set, about 6 minutes. Place the pan on a wire rack to cool for about 30 minutes. Remove tarts from the pan (a small offset spatula works well here) and refrigerate until cold, at least 1 hour.
• Just before serving, beat the cream, confectioners' sugar and vanilla in a large bowl with an electric mixer until soft peaks form. Dollop the whipped cream on top of the tartlets and sprinkle with the lime zest.

MUFFIN-TIN KEY LIME PIES

Steps:

• Heat oven to 350°F. Place foil muffin liner in each of 12 regular-size muffin cups. Spray liners with cooking spray.
• In medium bowl, mix graham cracker crumbs, granulated sugar and melted butter. Divide mixture evenly among cups; press into cups using bottom of glass. Bake 8 to 10 minutes or until firm; remove. Cool 5 minutes.
• Meanwhile, in large bowl, beat condensed milk and yolks with whisk. Stir in lime juice and 1 teaspoon of the lime peel. Divide mixture evenly among cups. Bake 9 to 11 minutes or until set. Cool completely in muffin pan on rack, then cover and refrigerate at least 2 hours but no longer than 12 hours.
• Just before serving, beat whipping cream in medium bowl with electric mixture 45 to 90 seconds or until it just holds soft peaks. Add powdered sugar and remaining 2 teaspoons lime peel; beat to stiff peaks, 30 to 60 seconds. Top pies with whipped cream mixture.

KEY LIME MUFFINS

Steps:

• 1. Mix flour, baking powder, salt and sugar in large bowl. Make a well in center. Mix the milk, eggs, oil, lime juice and lime zest in bowl and mix well. Add to the well in the center of the flour mixture and stir just until moistened. Spoon into lightly greased muffin cups, filling 3/4 full. Bake at 400 for 28 minutes or until light brown. Remove at once from muffin cups. Makes 1 dozen.Note: Place hot muffin pans on a wet towel for no stick removal.

LIME MUFFINS

Steps:

• In a bowl, combine the first four ingredients. In another bowl, beat the eggs, milk, oil, lime juice and zest. Stir into dry ingredients just until moistened. , Fill paper-lined muffin cups two-thirds full. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.