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Berry Muffins in Lemon Syrup

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Berry Muffins in Lemon Syrup
320
calories
Calories
0
Print
easy
Difficulty
45 min.
Preparation
Nutritions
Fat15.87 g
Saturated Fat Acids9.73 g
Protein4.54 g
Roughage1.06 g
Sugar added17.38 g
Calorie320
1 muffin contains
Calories320
Protein/g4.54
Fat/g15.87
Saturated fatty acids/g9.73
Carbohydrates/g40.39
Added sugar/g17.38
Roughage/g1.06
Cholesterol/mg59.79
Vitamin A/mg175.6
Vitamin D/μg0.79
Vitamin E/mg0.99
Vitamin B₁/mg0.2
Vitamin B₂/mg0.23
Niacin/mg2.4
Vitamin B₆/mg0.03
Folate/μg50.41
Pantothenic acid/mg0.34
Biotin/μg1.05
Vitamin B₁₂/μg0.23
Vitamin C/mg9.85
Potassium/mg96.8
Calcium/mg113.85
Magnesium/mg11.4
Iron/mg1.39
Iodine/μg12.51
Zinc/mg0.34

Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 12 muffins
For the muffins
2 ¼ cups
1 tablespoon
½ cup
superfine caster sugar
0.333 cup
chilled butter (grated)
1
large egg
¾ cup
¾ cup
Raspberries (lightly crushed)
¾ cup
Blueberries (lightly crushed)
For the lemon syrup
½ cup
cup
¼ cup
1
lemon (finely grated zest)
For the decoration
1.333 cups
cream (48% fat)
1 tablespoon
1 teaspoon
1
lemon (pared zest)
fresh Raspberries (optional)
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Preparation steps

Step 1/7
For the muffins: heat the oven to 200°C (180° fan) 400°F gas 6. Grease a 12 hole muffin tin.
Step 2/7
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.
Step 3/7
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.
Step 4/7
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.
Step 5/7
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.
Step 6/7
Invert the warm muffins onto serving plates and spoon over the hot syrup.
Step 7/7
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.

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