Blueberry Peach & Soured Cream Muffins

It's the fizzy water in these delicious muffins that makes them so light - you can also heat them up in the microwave the next day

• Cooking Time Prep 15 mins
  Cook 30 mins
• Skill Level Easy
• Servings Makes 8

Nutrition per serving

• Kcalories

  360

• Protein

  7g

• Carbs

  50g

• Fat

  16g

• Saturates

  9g

• Fibre

  3g

• Sugar

  13g

• Salt

  0.9g

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

Directions

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.

Categories: Cakes & Baking, Events, Fruit