Blueberry, peach & soured cream muffins
Ingredients
- Step 1 350g self-raising flour
- Step 2 1 tsp baking powder
- Step 3 100g light muscovado sugar
- Step 4 100g butter , melted
- Step 5 142ml carton soured cream
- Step 6 2 medium eggs
- Step 7 finely grated zest of 1 lemon
- Step 8 150g punnet blackberries or blueberries
- Step 9 2 fresh peaches , stoned and cut into wedges
- Step 10 6 tbsp sparkling water
- Step 11 demerara sugar to sprinkle
Calories: 360
Carbohydrate: 50 g
Protein: 7 g
Fat: 16 g
Cook time: 55 minutes
Prep time: 15 minutes
Total time: 70 minutes
Servings: 8
TAGS
Afternoon tea
Breakfast
Snack
Treat
American
Josh Eagleton
30-60 minute
400 kcal or less
Blackberry
Blackberry
Breakfast
cake
Coffee morning
Fruit cake
Fruit muffin
Good Food
lemon
lemon
peach
peach
Soured cream
Sparkling water
Directions
- Step 1 Heat the oven to 200C/fan 180C/gas 6 and put 8 muffin cases in a muffin tray. Mix the flour, baking powder and sugar in a large bowl, add the melted butter, soured cream, eggs and lemon zest and beat just long enough to give a thick, smooth mixture - don't over-beat. Carefully stir in the fruit and finally the sparkling water, until just evenly combined.
- Step 2 Divide the mixture between the muffin cases - they should be nice and full. Sprinkle generously with the sugar and bake for 25-30 mins or until risen and golden. The muffins are best served just warm. Will keep fresh in an airtight container in a cool place for 1-2 days.