Muffin recipe for 4 - 8 people, takes only 30 mins; recipe has self-raising flour, baking powder, light muscovado sugar, butter, soured cream, egg, lemon, blackberry, peach, sparkling water and demerara sugar.
Blueberry, peach & soured cream muffins
Course: Muffin
Servings
4 - 8
servings
Prep time
15 mins
Ingredients
- Soured Cream: 142ml carton soured cream
- Egg: 2 medium eggs
- Lemon: finely grated zest of 1 lemon
- Butter: 100g butter, melted
- Self Raising Flour: 350g self-raising flour
- Baking Powder: 1 tsp baking powder
- Blackberry: 150g punnet blackberries or blueberries
- Light Muscovado Sugar: 100g light muscovado sugar
- Demerara Sugar: demerara sugar to sprinkle
- Peach: 2 fresh peaches, stoned and cut into wedges
- Sparkling Water: 6 tbsp sparkling water
Directions
- 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.
- 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.
