Think Spring: Key Lime & Rose Muffins
by 
Marye on April 16th, 2008
I had some leftover key lime juice from the key lime and strawberry pie that I made and I wanted to use it up. It is not cheap stuff, and besides that, it is too good to let it go bad. Sounds like a country song title, doesn’t it?
Anyway…made these for breakfast the other morning, using my basic lemon muffin recipe and making some additions and substitutions. Don’t you love magic in the kitchen? ;) These just filled the whole house, no easy feat in this huge place, with the mouth watering aroma of lime, and the sweetness of the rose. Think of drinking a fresh limeade in a rose garden in full bloom and I think you get the idea. Later in the spring, when my roses begin to bloom, I want to make them again, with the colorful addition of the rose petals.
Like all muffins, they freeze well for about 3 months. A great way to make sure you have a good breakfast is to make a batch of muffins on the weekend and freeze them and then warm in the microwave for a few seconds in the morning before you head out to work, or whatever.
Don’t wait too long to make these, they are so good!
Key Lime Muffins
2c flour
1 tbs baking powder
1/2 tsp salt
1 c sugar
2 eggs
1/3 c milk
1/3 c melted unsalted butter
1/2 c key lime juice
1 tbs rose water
3/4 c white chocolate chips if desired
Add the first 4 ingredients to a mixing bowl and stir to combine.
Combine the milk, eggs, butter, lime, and rose. Whisk until smooth.
Add liquid ingredients to dry ingredients, stir until just moistened.
Stir in white chocolate chips if desired.
Spoon batter into silicone lined muffin cups, sprinkle tops with sugar.
Bake at 400° for 18-20 minutes
Images:(c) Marye Audet , Apron Strings & Simmering Things
Content:(c)Marye Audet, Baking Delights
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POSTED IN: Breads, Make ahead, Muffins, breakfast/brunch
19 opinions for Think Spring: Key Lime & Rose Muffins
Apr 16, 2008 at 11:25 am
Love key lime- I’ve never thought to put it in a muffin. I’ve never used rose water. Where do you find it?
Apr 16, 2008 at 11:49 am
Lori-I got mine at the health food store..just make sure it is food grade..probably amazon would have it as well.
Apr 16, 2008 at 3:03 pm
That first photo is just beautiful!
I’ve never had key-lime anything! Can you believe that? I definitely need to give it a try!
Apr 16, 2008 at 3:33 pm
I so like the idea of using a key lime juice. Thanks for the tip on making sure it’s food grade quality - it would never even have dawned on me to ask the question. I have so much to learn.
Apr 16, 2008 at 4:01 pm
Carrie- thanks..you do..it is quite different
giz-normally rose water is food grade but once in awhile it isn’t
Apr 16, 2008 at 6:23 pm
These sound absolutely wonderful, Marye! Did you prefer them with, or without, the chocolate chips?
Apr 16, 2008 at 6:56 pm
keep up the beautiful photos!
Apr 16, 2008 at 7:00 pm
Thanks Sarah! I think I am getting a bit better..nothing like Kevin though.
Apr 16, 2008 at 7:01 pm
Thanks Sarah! I think I am getting a bit better..nothing like Kevin though.
JennI like them both ways…but I do have a thing for white chocolate and fruit. :)
Apr 16, 2008 at 9:20 pm
Sugar crusted key lime muffins sound really good.
Apr 16, 2008 at 9:24 pm
Thanks Kevin..they were really good. I think they disappeared in about ten seconds
Apr 17, 2008 at 1:07 am
WOW! So cute and yummy looking. I love your blog and the beautiful photos!
Apr 17, 2008 at 10:52 am
Thank You Lina!
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Apr 18, 2008 at 11:59 am
[…] Key Lime and Rose Muffins […]
Apr 24, 2008 at 10:22 am
Yum this is perfect! I make key lime cheesecake a lot and always manage to have leftover limes.
Apr 24, 2008 at 10:38 am
Leslie- mm…cheesecake!
I love the keylimes with nearly anything..I used it in my strawberry jam recipe this year and it was amazing
Apr 27, 2008 at 4:52 am
This sounds like an interesting recipe. What do these taste like?
Apr 27, 2008 at 9:34 am
Key lime and rose ;) ?
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Jun 13, 2008 at 10:01 am
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