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Ingredients
2 British Blacktail Free Range Large Eggs
3 Cooks’ Ingredients Unwaxed Lemons, zest of all, juice of 1
125g golden caster sugar
75g Essential Buttermilk
125ml Vegetable or sunflower oil
½ tsp vanilla bean paste or extract
225g Essential Plain Flour
2 tsp baking powder
1 tsp bicarbonate of soda
½ tsp salt
150g frozen Essential Mixed Berries, not defrosted
For the topping
30g Essential Plain Flour
30g granulated sugar
20g Essential Butter, chilled and cut into small cubes
Method
Preheat the oven to 200ºC, gas
mark 6. Line a 12-hole muffin tray with
muffin cases. In a small bowl, combine the
ingredients for the streusel topping and
rub together with your fingertips until it
resembles breadcrumbs. Cover and chill.
In a large bowl, whisk together the
eggs, lemon zest and sugar. In a jug,
combine the buttermilk, oil, lemon juice
and vanilla, then gradually pour into the
egg mixture, whisking continuously.
Combine the flour, baking powder,
bicarbonate of soda and salt, then sift into
the wet ingredients in 2 additions, lightly
whisking each time, to make a smooth
batter. Fold in the frozen berries.
Divide the batter between the muffin
cases and sprinkle over the streusel
topping. Bake for 13-15 minutes, until
golden and well risen and a skewer
inserted into the centre comes out
clean. Cool in the tin for 5 minutes, then
transfer to a wire rack to cool completely.
Nutritional
Typical values per item when made using specific products in recipe
Energy
1,050kJ/ 251kcals
Fat
12g
Saturated Fat
2g
Carbohydrates
30g
Sugars
14g
Fibre
1.7g
Protein
3.9g
Salt
0.8g
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