Peach and blueberry cream muffins
Prep:
15 mins
Cook:
30 mins
These ultra-light delicious muffins with soured cream and fruit make a lovely combination.
350g self-raising flour
1 tsp baking powder
100g light muscovado sugar
100g butter, melted
142ml soured cream
2 medium eggs
Finely grated zest of 1 lemon
150g blueberries
2 fresh peaches, stoned and cut into wedges
6 tbsp sparkling water
Demerara sugar to sprinkle
Preheat the oven to 200°C / 400°F / Gas mark 6 and put 8 muffin cases in a muffin tray.
In a large bowl, mix the flour, baking powder and sugar.
Add the melted butter, soured cream, eggs and lemon zest then beat to give a thick, smooth mixture.
Stir in the fruit then add the sparkling water, until just evenly combined.
Divide the mixture between the muffin cases until they are full.
Sprinkle generously with the sugar and bake for 25-30 minutes or until risen and golden.
Serves
Makes 8
Preparation Time
15 minutes
Cooking Time
30 minutes
Main ingredients
Dairy, Flour, Fruit, Eggs, Drinks, Sugar
Recipe Type
Cakes & Baking, Snacks, Breakfast
Level of Difficulty
Easy
