The Baynhams

I was searching recipes that needed 1 cup of coconut milk that I had left over from a main meal and saw the lime drizzle idea on a different recipe and adapted it for this one.

It was originally intended for a loaf of banana bread but I made muffins and reduced the cooking time. I love sliced banana bread but muffins are great for lunch boxes.

Ingredients
1 ½ cups self-raising flour
1 cup desiccated coconut
1 cup sugar
1 cup mashed banana
1 cup coconut milk
1 egg
1 teaspoon vanilla essence
1/2 cup of extra coconut for tops
1/2 fresh lime juiced
1/2 cup icing sugar

Method
1. Preheat oven to 160°C.
2. Sift flour and mix dry ingredients together in a bowl.
3. In another bowl mix wet ingredients together then pour the wet ingredients into the dry
ingredients. Mix until just combined.
4. Pour into muffin trays, sprinkle with a little extra coconut and bake at 160°C for 20-25 minutes or until they turn a golden orange and spring back when prodded lightly.
5. When removed from the oven drizzle with lime juice mixed with icing sugar for a tangy zing!