Sergei Müller

Blueberry, peach & sour cream muffins

My fiancée, Tina, baked these muffins on Saturday afternoon.

She described them as being extremely simple to bake and I can attest that they were delicious :)

Ingredients

• 350g self-raising flour
• 1 tsp baking powder
• 100g light muscovado sugar
• 100g butter , melted
• 142ml carton soured cream
• 2 medium eggs
• finely grated zest of 1 lemon
• 150g punnet blackberries or blueberries
• 2 fresh peaches , stoned and cut into wedges
• 6 tbsp sparkling water
• demerara sugar to sprinkle

Method

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.
   
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.

(via BBC Good Food)