Meringue Muffins with Blackberries
Meringue Muffins with Blackberries - Fruity finger food—muffins with an airy meringue topping
Healthy, because
Even smarter
Nutritional values
Blackberries have a high anthocyanin content. These water-soluble secondary plant compounds act as effective protection against cell-damaging free radicals. Together with the wholemeal flour, the red-blue fruits also provide digestive fiber.
Organic limes are harder to find than organic lemons. If you can't find any or don't like the bitter taste of the lime, simply use an untreated lemon. Both citrus fruits stimulate fat burning through their acidity.
(Percentage of daily recommendation)
| Calorie | 196 cal. | (9 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 12 g | (48 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 1.4 μg | (2 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.3 mg | (11 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 16 μg | (5 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 3.5 μg | (8 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 103 mg | (3 %) | ||
| Calcium | 35 mg | (4 %) | ||
| Magnesium | 21 mg | (7 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 4.4 g | |||
| Uric acid | 14 mg | |||
| Cholesterol | 59 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 9 ozs Blackberry
- 1 Lime
- 4 ozs Cultured butter (room temperature)
- 1 pinch salt
- 5 ozs cane sugar
- 3 eggs
- 3 ozs Whole wheat flour
- 5 ozs Pastry flour
- 2 tsps cream of tartar
Kitchen utensils
Preparation steps
Rinse blackberries and drain.
Rinse lime in hot water, dry and zest half of peel. Cut lime in half and squeeze out half of juice.
In a mixing bowl, beat butter, a 1 pinch of salt, grated lime zest and 1/2 cup plus 1 tablespoon sugar until fluffy. Stir in 2 eggs one at a time, mixing after each addition.
Mix together whole-wheat flour, pastry flour and cream of tartar and stir into butter mixture. Stir in 3 tablespoons water.
Line a 12-well muffin tin with baking cups and fill halfway with batter.
Put half of the blackberries in centers of muffin wells and pour over the remaining batter. Top with remaining blackberries and bake muffins in a preheated oven on the middle rack at 350°F for about 20 minutes.
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.
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.
