Lemon and Lime Muffins

Name: Lemon and Lime Muffins
Yield: 48 cakes
Cuisine: British
Ingredients: 400 grams Butter; 400 grams Castor Sugar; 400 grams Self Raising Flour; 6 medium Eggs; Juice and zest from 4 large Limes; Juice and jest from 2 Lemons; A few drops Green Food colouring; A few drops Yellow Food Colouring

Amazing Lady(Grace) @cook_9475212

West Drayton.( near Heathrow)

A twist on my Orange Muffin recipe...
(I regularly make these to sell for Charity, along with the Orange ones..)

Amazing Lady(Grace) @cook_9475212

West Drayton.( near Heathrow)

A twist on my Orange Muffin recipe...
(I regularly make these to sell for Charity, along with the Orange ones..)

Saved

Ingredients

48 cakes

400 gramsButter
400 gramsCastor Sugar
400 gramsSelf Raising Flour
6medium Eggs
Juice and zest from 4 large Limes
Juice and jest from 2 Lemons
A fewdrops Green Food colouring
A fewdrops Yellow Food Colouring

Saved

Steps

1

Cream together Butter and Sugar until smooth. Add Flour bit by bit then when all is smooth, divide into two bowls and set aside.
2

In a bowl whisk lightly 3 eggs and mix in the Green food colouring and the zest and juice from the Limes.
3

Add this Green mix to one bowl or sugar, butter and flour, mix until smooth and a consistent colour.
4

Rinse out the egg bowl until clean, then add the other 3 Eggs, yellow food colouring, lemon zest and juice and mix well.
5

Add this yellow egg mix to the second bowl of butter, sugar and flour and mix until smooth and a consistent colour.
6

Fill Muffin cases with the mixtures to about 2/3 full to allow for expansion.
7

Cook in a pre- heated oven for about 15-20 minutes, until a skewer inserted in the middle, comes out clean, not sticky.
8

Cool and decorate with your choice of toppings, I used buttercream with a few drops of colouring added. You could add a bit of zest on top to show which flavour they are!