You make lime-date muffins, of course!
The other day H brought home a couple of limes, knowing how much I liked them. He calls them my "special lemons".
Why yes, I guess they are special. Limes carry so much of the tropics and hot places where they form an integral part of the cuisine. In the Philippines, we have the unique dayap (best flavouring, in my opinion, for leche flans). A lot of Mexican and Southwestern dishes make use of limes. But did you know that limes originated in the Malaysian peninsula, spreading outward from there to the Americas? Here's a more comprehensive description of how they "migrated."
I zested one of the limes using my wonderful microplane grater, and used the zest to make muffins. The juice went to a marinade for baked chicken. Nothing was wasted, the price of limes being what they are out here.
Date-lime ginger muffins
This recipe was adapted from Epicurious. I subbed the vegetable oil for butter, honey for molasses, and I also amped up the spices quite a bit. These are some of the best muffins I've ever made. The ginger and the lime combine beautifully, the dates add a complex sweetness. Delicious!
1 1/4 cups all-purpose flour
1 tbsp lime zest (from one lime)
2 tsps grated fresh ginger
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 large egg
6 tbsp honey
1 3/4 cups packed pitted dates (about 200g or 10 oz)
1/2 cup vegetable oil (or 3/4 cup unsalted butter, softened)
6 tbsp packed dark brown sugar
Preheat oven to 350°F. Line muffin tin with paper liners.
Into a bowl sift together flour, ginger, baking powder, baking soda, and salt. In a small bowl whisk together egg and honey until combined. Coarsely chop dates. Combine the oil and sugar and beat until light and fluffy. Beat in flour and egg mixtures until just combined (do not overmix). Stir in dates. Divide batter among muffin cups and bake in middle of oven until a tester comes out clean. Mine were done in about 20 minutes.
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