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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
1 muffin contains
(Percentage of daily recommendation)
Calorie320 kcal(15 %)
Protein4.54 g(5 %)
Fat15.87 g(14 %)
Carbohydrates40.39 g(27 %)
Sugar added17.38 g(70 %)
Roughage1.06 g(4 %)
Vitamin A175.6 mg(21,950 %)
Vitamin D0.79 μg(4 %)
Vitamin E0.99 mg(8 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.23 mg(21 %)
Niacin2.4 mg(20 %)
Vitamin B₆0.03 mg(3 %)
Folate50.41 μg(17 %)
Pantothenic acid0.34 mg(6 %)
Biotin1.05 μg(2 %)
Vitamin B₁₂0.23 μg(8 %)
Vitamin C9.85 mg(10 %)
Potassium96.8 mg(2 %)
Calcium113.85 mg(11 %)
Magnesium11.4 mg(4 %)
Iron1.39 mg(9 %)
Iodine12.51 μg(6 %)
Zinc0.34 mg(5 %)
Saturated fatty acids9.73 g
Cholesterol59.79 mg
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

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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