CITRUS MUFFINS

Makes 1 dozen
2 1/2 cups SR flour (you could substitute about 1/2 to 1 cup finely chopped nuts here or some coconut flour or rice flour etc but I didn't this time)
1 cup coconut
1/2 cup sugar (this is about 1/2 the recipe in the book)
1-2 Tbl finely grated citrus peel (I used blood orange peel and 2 finely chopped kaffir lime leaves)
1/2 cup yoghurt
1/2 cup milk (or a little more, added later)
125g butter, melted
2 eggs
poppy seeds to taste but also try wattle seeds
(I added some redcurrants, for the colour)
syrup:
1/4 cup sugar (this is about 1/2 the recipe in the book)
1/4 cup water
2 tsp finely grated citrus peel (I used lemon peel and lime leaves)
1/3 cup citrus juice (Iused blood orange juice)

I use patty pans to line the muffin tins to avoid all that washing up.

Combine wet ingredients and stir into combined dry ingredients only until there are no dry bits left. You may need to add a little more milk if there is still some dry flour. The mixture should be very stiff and not at all sloppy. This is the key to good muffins.

Bake 200 degress about 20 minutes. Meanwhile make the syrup: Combine everything in a small pan and simmer 2 minutes or longer.

Tranfer hot muffins to a wire rack over a tray. With one hand squeeze each muffin open a little and pour in a soupspoonful of syrup.

Preferably eat the same day. After a few days they are wonderful heated, split open and dolloped with cream or yoghurt. Sorry, I forgot to take a photo !