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Meringue Muffins with Blackberriesand Lime Zest

Meringue Muffins with Blackberries - Meringue Muffins with Blackberries - Fruity finger food—muffins with an airy meringue topping
Meringue Muffins with Blackberries - Fruity finger food—muffins with an airy meringue topping

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Calories:196 kcal
Difficulty:easy
Preparation:25 min
Ready in:60 min
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1 serving contains (Percentage of daily recommendation)
Calories196 kcal(10%)
Protein4 g(8%)
Fat8 g(10%)
Carbohydrates26 g(10%)
Added Sugar12 g(13%)
Roughage3 g(10%)

Recipe development: EAT SMARTER

Ingredients

For pieces

9 ouncesblackberries
1Lime
4 ouncesCultured butter (room temperature)
1 pinchSalt
5 ouncesCane sugar
3Egg
3 ouncesWhole-wheat flour
5 ouncesPastry flour
2 teaspoonsCream of tartar
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Kitchen Utensils

1 Bowl, 1 Sieve, 1 Fine grater, 1 Cutting board, 1 Small knife, 1 Citrus juicer, 1 Kitchen scale, 1 Mixing bowl, 1 Hand mixer, 1 Bowl, 1 Tablespoon, 1 Muffin tin, 12 Baking cups, 1 Wire rack, 1 Teaspoon

Directions

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1 Rinse blackberries and drain.
2 Rinse lime in hot water, dry and zest half of peel. Cut lime in half and squeeze out half of juice.
3 In a mixing bowl, beat butter, a 1 pinch of salt, grated lime zest and 120 grams (approximately 1/2 cup plus 1 tablespoon) sugar until fluffy. Stir in 2 eggs one at a time, mixing after each addition.
4 Mix together whole-wheat flour, pastry flour and cream of tartar and stir into butter mixture. Stir in 3 tablespoons water.
5 Line a 12-well muffin tin with baking cups and fill halfway with batter.
6 Put half of the blackberries in centers of muffin wells and pour over remaining batter. Top with remaining blackberries and bake muffins in a preheated oven on the middle rack at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F/convection 325°F) for about 20 minutes.
7 Separate remaining egg (save yolk for another use). Beat egg white with 1 teaspoon lime juice until thick. Gradually adding remaining sugar and beat until stiff.
8 Spoon egg white mixture onto hot, pre-baked muffins. Return muffins to oven and bake for another 8-10 minutes. Remove muffins from tin and let cool on a wire rack before serving.
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