Berry Muffins in Lemon Syrup
6,2 / 10
- For the muffins
- 2 ¼ cups all-purpose flour
- 1 Tbsp Baking powder
- ½ cup superfine caster sugar
- 0.333 cup chilled butter (grated)
- 1 large egg
- ¾ cup milk
- ¾ cup Raspberries (lightly crushed)
- ¾ cup Blueberries (lightly crushed)
For the muffins: heat the oven to 200°C (180° fan) 400°F gas 6. Grease a 12 hole muffin tin.
Sift the flour and baking powder into a mixing bowl and stir in the sugar. Stir in the grated butter to coat in the flour mixture.
Beat together the egg and milk and pour into the dry ingredients. Mix until just combined. The mixutre will be lumpy. Gently fold in the blueberries and raspberries.
Spoon into the tins. Bake for 20-25 minutes until the muffins are risen and golden. Sprinkle lightly with a little extra sugar while still warm.
For the lemon syrup: put all the syrup ingredients in a small pan and bring to a boil. Cover the pan and and boil gently for 5 minutes.
Invert the warm muffins onto serving plates and spoon over the hot syrup.
Whisk the cream, icing sugar and vanilla until thick and spoon on top of each muffin. Place a strip of pared lemon zest on top of the cream. Serve with a few fresh raspberries if liked.