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Berry Muffins in Lemon Syrup

Recipe author: EAT SMARTER
Berry Muffins in Lemon Syrup
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320
calories
Calories
45 min.
Preparation
easy
Difficulty

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.