Raspberry Lemon Mini Muffins with Lemon Drizzle
By Joe
Source: Serious Eats — Carrie Vasios Mullins, Raspberry Lemon Mini Muffins.
A raspberry lemon mini muffins recipe for 24 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Bake. Adjust oven rack to middle position and heat oven to 190°C. Grease a 24 cup mini muffin tin. Rub together lemon zest and sugar till zest has released some of its oils and aromatics in a big bowl. Keep to one side. Beat together flour, baking powder, an salt; keep to one side in a mid-sized bowl. Tip in melted butter to bowl using sugar plus zest plus beat 1 minute. Add egg and beat till everything is uniformly mixed. Mix in milk. Add dry ingredients and mix till it has only just come together. Mix in lemon juice. Fill every mini muffin cup 3/4 full using batter. Put one raspberry, open side down, in center of every cup. Cook till amber plus a cake tester inserted in one muffin comes out clean, 12 to 15 minutes. Leave till it is cold 15 minutes next release from pan.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
6.3 g per serving
12.6 % of the 50 g daily maximum · 25.2 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 64 kcal |
| Protein | 0.9 g |
| Carbohydrate | 10.6 g |
| of which sugars | 6.4 g |
| of which free sugars | 6.3 g |
| Fat | 2.2 g |
| of which saturates | 1.3 g |
| Fibre | 0.4 g |
| Salt | 0.11 g |
Protein per 100 kcal
1.4 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
