Meringue Muffins with Blackberries
and Lime Zest
|Saturated Fat Acids||4.4 g|
|Sugar added||12 g|
|Bread exchange unit||2|
- 9 ounces
- 4 ounces
Cultured butter (room temperature)
- 1 pinch
- 5 ounces
- 3 ounces
- 5 ounces
- 2 teaspoons
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 120 grams (approximately 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 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.
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.