Berry Muffins in Lemon Syrup
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(0 votes)
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
273
calories
Calories
Nutritional values
1 muffin contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 273 cal. | (13 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 16 g | (64 %) | ||
| Roughage | 1.9 g | (6 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 2.9 μg | (5 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.1 mg | (9 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 14 μg | (5 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 2.7 μg | (6 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 131 mg | (3 %) | ||
| Calcium | 54 mg | (5 %) | ||
| Magnesium | 17 mg | (6 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 6.9 g | |||
| Uric acid | 16 mg | |||
| Cholesterol | 47 mg | |||
| Complete sugar | 19 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- 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 lemon syrup
- ½ cup sugar
- ⅔ cup water
- ¼ cup lemon juice
- 1 lemon (finely grated zest)
- For the decoration
- 1.333 cups cream (48% fat)
- 1 Tbsp powdered sugar
- 1 tsp vanilla extract
- 1 lemon (pared zest)
- fresh Raspberries (optional)
Preparation steps
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.
