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1
Grate the zest of the lime and set aside.
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2
Cut the outer pith from the lime and then carefully slide the knife under one membrane and gently remove a segment of lime flesh.
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3
Continue until all lime flesh has been extracted into a bowl for later use.
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4
NB. This isn't as hard as it sounds as the lime membranes are quite fibrous. Alternatively you could just squeeze the limes and use the juice.
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5
Now sift the flour, baking powder and salt into a large bowl.
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6
In a separate large mixing bowl, mix together the egg, sugar, milk, butter and vanilla.
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7
Return the dry ingredients to the sifter and sift again over the egg mixture (Delia says this double sifting is essential, and hey, Delia always knows best!).
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8
Quickly fold the flour into the egg mixture, taking no more than 15 seconds, as over-mixing will prevent them rising.
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9
Add the lime zest, lime flesh, white chocolate and coconut (or whatever variation you prefer), combining with minimum stirring.
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10
Spoon into muffin trays and bake at 200C on a high shelf.
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11
Large muffins should take 30 minutes, smaller mini-muffins only about 20 minutes.
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12
Makes 6 large muffins or 20 mini-muffins.
