When I’m home alone, I always end up in the same situation – I decide to take a break, but my brain works 100 miles per hour trying to find itself something to do. And then ideas for recipes start happening. In this same manner, these muffins were created – out of sheer boredom … but I’m not sorry :)
In such situations, I often experiment with a small amount of ingredients – if a recipe turns out good, I am very happy to repeat it. I made these muffins from a quarter of the mixture (yes, half an egg ) – I was alone at home so I didn’twant to bake (and eat) an entire batch. I got four very tasty muffins, not too sweet (if you like them sweeter, put more sugar or replace brown sugar with white), just juicy enough, with an interesting aroma of lemon zest. As you can see, there are only three muffins in the photos – one didn’t survive until morning, and one didn’t survive the shooting. Ah, what can I do when poor me always has to eat the piece of cake that I’m photographing :)
For more photos, please click on the thumbnails…
- 120 g brown sugar (I used muscovado)
- grated zest of one lemon
- squeezed juice of a half a lemon
- 2 eggs
- 1 tablespoon vanilla extract
- 150 g butter
- 240 g cream cheese (I used low fat)
- 1 tablespoon honey
- 400 g flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- pinch of salt
- blackberries, about 200 g (frozen will also work)
- Preheat the oven to 180 ° C, and put some muffin cups in the muffin tin.
- Mix the sugar and lemon zest. In another bowl, whip the eggs and then add vanilla, honey and cream cheese. Mix well and add the melted butter and lemon juice. In a third bowl, mix the dry ingredients and 2/3 of sugar with lemon. Add them to the egg mixture and stir with a whisk. You'll get a bit thicker batter.
- Put a bit of batter on the bottom of each muffin cup, then push two blackberries in, and cover with the rest of the batter and press 2-3 blackberries on top. You should fill the cups almost to the top to get this pretty, rustic muffin top. Sprinkle the top with the rest of the sugar with lemon and bake for about 25 minutes, ie until a toothpick stabbed in the middle comes out clean. Serve chilled. Bon appetit!