Lime and coconut syrup muffins

1.Grease a 6-hole (1/3 cup-capacity) microwave-safe silicon muffins pan.

2.Sift flour into a large bowl, then add sugar, coconut and grated rind. Stir to combine, then make a well in centre.

3.Place buttermilk, eggs and oil in a large jug and whisk until combined. Pour into centre of flour mixture and stir quickly with a wooden spoon until mixture is just combined (do not overmix). Spoon 1/4 cup measures of mixture into prepared pan. Microwave, uncovered, on medium (600 watts/50%) for 7 minutes, until just cooked when tested with a skewer (tops will be slightly sticky). Stand for 1 minute before turning out onto a wire rack. Cook remaining mixture to make 4 more muffins.

4.Make Syrup by combining all ingredients in a small, microwave-safe glass dish. Cover and microwave on high (1200 watts/100%) for 1 minute. Stir until well combined, then spoon over warm muffins. Stand for 2 minutes before serving.