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Red, Lemon and Blue - Fruit Surprise Muffins Print E-mail
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Frozen berries will work well in this recipe but you have to defrost them and drain the liquid off so the muffin batter doesn't get too watery and the muffins won't rise.

You'll need:

  • 1 cup of fresh blueberries
  • 1 cup of fresh raspberries
  • 1/2 cup of fresh lemon juice - 3 to 4 lemons
  • 1/3 cup of egg white or egg substitute
  • 1 tablespoon of lemon rind - freshly grated
  • 1/2 cup of butter
  • 1 cup of flour
  • 1/2 cup of sugar - plus a little extra
  • 1 tablespoon of baking powder
  • 1/2 teaspoon of salt
  • Paper muffin cups

Equipment:

  • Measuring cups and spoons
  • Lemon juicer
  • A grater
  • Large spoon
  • A ladle
  • A spatula
  • Muffin pan
    1. Heat the oven to 400 degrees.
    2. Put the paper muffin cups into the muffin pan.
    3. Put the flour, sugar, baking powder and salt in a bowl. Set it aside.
    4. Lemon rind is the very outside yellow skin of the lemon. A grater will take it off a little at a time. Once you see the white, turn the lemon so you are just scraping the yellow off. Watch your knuckles, graters can skin you as well.
    5. Melt the butter in the microwave. Set the timer for 30 seconds. If the butter isn't totally melted, microwave it for 10 more seconds more. Each microwave works differently, and butter is easy to burn so make sure you just cook the butter a little at a time.
    6. Mix the melted butter, the lemon juice, egg and lemon rind together.
    7. Pour the dry ingredients into the butter mix.
    8. Use the ladle to fill the muffin tins about a third of the way up.
    9. Put a few raspberries in half the muffin cups and a few blueberries in the other half.
    10. Cover the berries with the rest of the muffin batter.
    11. Sprinkle about 1/4 teaspoon of sugar on the top of each muffin.
    12. Bake for 20 to 25 minutes until slightly brown.
    13. Let the muffins cool a little before serving. When the muffins are broken open, the red and blue berries pop out.