These muffins are light and tasty and at only 4.5 weight watchers points, 225 calories you can afford to include these cakes in your diet. Also as they are made with sunflower oil they are very low in saturated fat.
175g (6oz) caster sugar
300g ( 10oz) self raising flower
2 medium eggs
150ml (1/4 pint) semi skimmed milk
8 tablespoons sunflower oil
110g (4oz) sifted icing sugar
Muffin tray, lined with cases
Set the oven to 190 deg C, 375deg F, Gas 5
Finely grate the lime and squeeze the juice and put to one side.
Sift the sugar and flour into a bowl and add grated lime. Beat eggs into the milk and oil, then quickly stir into dry ingreadients (do not over mix).
Divide the mixture between muffin cases and bake for 20-25 minutes, until the muffins have risen and are firm to the touch.
Remove from the oven, leave to cool for 5 minutes, then transfer to a wire rack.
To make the topping, mix lime juice and icing sugar together to make a runny mixture. When muffins are cool use a pastry brush to brush the icing over the surface of the muffins. Repeat this 3 or 4 times and leave to set.
Note – Lemon can be used instead of lime.
The iced muffins are not suitable for freezing, but they can be frozen prior to icing and completed when defrosted.