These little gems are rippers to whip up after dinner, whack in the oven, put the kids to bed, read a story, put the kettle on and they should be ready for you to sit back with your feet up with a cup of tea in a special cup and enjoy. If it makes you feel better, they are pretty low in fat, but if you eat more than one or two, I can't be held responsible for the repercussions.
Lemony Berry Muffins
2 Large Lemon (topped, tailed, quartered)
120g Butter
300g Gluten Free SR Flour (I happened to have some gluten free flour but it will work just as well with normal self raising flour)
60g Sugar ( I personally think it needs more to help offset the bitterness of the lemon pith, so I added 2 tbspns of agave syrup or you could make it 120g sugar or even brown sugar)
100g Milk
3 Eggs
120g Blueberries
Preheat fan forced oven to 200c. Prepare 12 hole Muffin tin with cases, or lightly oil.
In a high speed food processor, blend the whole lemon and butter together for 10-30 seconds.
Add all other ingredients, excluding blueberries. Mix well.
Lastly, gently add Blueberries.
Spoon evenly into the 12 cases, approximately 2/3 full.
Bake for 20 mins, checking after 15 minutes. Muffins are ready when a skewer inserted into the centre comes out clean.
Allow to cool in the tin before devouring!
I've kept them in the freezer and defrost them and have them with a dollop of yoghurt and some crushed walnuts, a healthy version of pudding!
Ciao, Jan
Oh yum. Lovely lemony recipe - blueberry and any kind of citrus go well I think. I really like your last pic with floral cup and saucer. Now that is my cup of tea.
ReplyDeleteI love that cup and saucer set too Mariana. I rescued them from my nan who was sending them to the ops hope as there was only 2 cups/saucers/side plates left as the rest were well chipped or broken but I don't care if I have miss matched old crockery, I love it!
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Hi Oleg,
DeleteThat is very kind, thank you. I will definately go and join in.
Warm regards
Jan