Berry Muffins in Lemon Syrup

Name: Berry Muffins in Lemon Syrup
Total time: 45 min
Yield: 12
Ingredients: 2.25 cups all-purpose flour; 1 Tbsp Baking powder; 0.5 cup superfine caster sugar; 0.333 cup chilled butter (grated); 1 large egg; 0.75 cup milk; 0.75 cup Raspberries (lightly crushed); 0.75 cup Blueberries (lightly crushed); 0.5 cup sugar; 0.667 cup water; 0.25 cup lemon juice; 1 lemon (finely grated zest); 1.333 cups cream (48% fat); 1 Tbsp powdered sugar; 1 tsp vanilla extract; 1 lemon (pared zest); fresh Raspberries (optional)

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Health Score:

67 / 100

Difficulty:

easy

Difficulty

Preparation:

45 min.

Preparation

Calories:

273

calories

Calories

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Nutritional values

1 muffin contains
(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 %)

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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

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Ingredients

for

muffins

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)

How healthy are the main ingredients?

Raspberry sugar Blueberry egg lemon Raspberry

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Preparation steps

For the muffins: heat the oven to 200°C (180° fan) 400°F gas 6. Grease a 12 hole muffin tin.

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.

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.

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.

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.

Invert the warm muffins onto serving plates and spoon over the hot syrup.

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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