Rosehip Muffins

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Rosehip Muffins Rezept

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  •     Makes 12 
  • 250 self-raising flour 
  • 1   tsp baking powder 
  • 50 butter, at room temperature 
  • 100 caster sugar 
  • 175 Rosa Rugosa rosehips, de-seeded and chopped into quarters 
  •     Juice of 1 lemon 
  •     Grated zest of 1 unwaxed orange or lemon 
  • 2   eggs 
  • 150 ml  milk 

Zubereitung

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ganz einfach
1.
Preheat the oven to 200°C/gas mark 6; muffins like a hot oven from the start. Pop your paper muffin cases into a 12-hole muffin tray
2.
Sift together the flour and baking powder; this makes the muffins airier. Then rub in the butter. Add the sugar, stir in the rosehips, lemon juice and orange or lemon zest. Mix gently with your hands, trying not to squish the hips
3.
In a separate bowl, beat the eggs and milk together, and then quickly add to the flour mix. Stir together quickly with a fork – you’re not aiming for a particularly smooth batter but you do need to work fast. Dollop the mixture into the paper cases and bake for about 20–25 minutes. Leave to cool slightly before serving with a nice cup of tea
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