This batch was giant I tell you….maybe a little too giant? But non-iced they’d be amazing toasted for breakfast with nutella like a bounty bar! This is a pretty basic muffin mixture so feel free to add fruit or chocolate as you please….

Makes 8-9 large muffins (I recommend making them smaller)

• 250g self raising flour
• 1 tsp bicarb
• 145g caster sugar
• 1 handful dessicated coconut
• 200ml coconut milk
• 2 eggs, beaten
• 85g butter, melted
• 250g cream cheese
• Zest of 1 lime and the juice of ½
• 3 tbsp icing sugar

1. Preheat the oven to 190°C.
2. Mix the flour, bicarb, sugar and dessicated coconut in a large bowl
3. Add the melted butter, coconut milk and the beaten eggs.
4. Using minimal stirs to make sure the muffins are light in texture and not dense, stir until just combined (if there are a few flour lumps this is ok)
5. Spoon generously into a muffin tin lined with cases and bake for 20-30 minutes until cooked.
6. Leave to cool. Meanwhile, mix the creme cheese, lime zest and juice and sieve in the icing sugar.
7. Mix well and transfer to a piping bag
8. Only when the cakes are cool, pipe on the icing however you like and scatter with extra lime zest or coconut if you like.