Berry muffins in lemon syrup 

Berry muffins in lemon syrup


Calories:320 kcal
Preparation:45 min
Ready in:45 min
1 serving contains (Percentage of daily recommendation)
Calories320 kcal(16%)
Protein5 g(10%)
Fat16 g(20%)
Carbohydrates40 g(15%)
Added Sugar17 g(19%)
Roughage1 g(3%)

Recipe Development: EAT SMARTER


For muffins

For the muffins
6 ¾ cupsAll purpose flour
3 tablespoonsBaking powder
1 ½ cupssuperfine caster sugar
1 cupschilled butter grated
3large eggs
2 ¼ cupsmilk
2 ¼ cupsRaspberries lightly crushed
2 ¼ cupsBlueberries lightly crushed
For the lemon syrup
1 ½ cupssugar
2 cupswater
¾ cupslemon juice
3lemons finely grated zest
For the decoration
4 cupscream 48% fat
3 tablespoonspowdered sugar
3 teaspoonsvanilla extract
3lemons pared zest
fresh Raspberries (optional)
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1 For the muffins: heat the oven to 200°C (180° fan) 400°F gas 6. Grease a 12 hole muffin tin.
2 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.
3 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.
4 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.
5 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.
6 Invert the warm muffins onto serving plates and spoon over the hot syrup.
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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