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🍰 Fluffy Meringue Muffins with Fresh Blackberries and Lime Flavor

209 kcal · 30 min · 4 servings

Fluffy Meringue Muffins with Fresh Blackberries and Lime Flavor Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Carefully remove all leaves and stems from the blackberries.
  2. 2. Wash the berries in a bowl of clear water.
  3. 3. Let the washed blackberries drain well.
  4. 4. Wash the lime under hot water.
  5. 5. Dry the lime with a cloth.
  6. 6. Grate the fine, colored zest of the lime.
  7. 7. Cut the lime in half.
  8. 8. Squeeze the juice from one of the lime halves.
  9. 9. Put the butter, a pinch of salt, the lime zest, and 120 grams of coconut blossom sugar into a large bowl.
  10. 10. Stir the ingredients vigorously until the mixture becomes creamy and fluffy.
  11. 11. Add the first egg to the bowl.
  12. 12. Stir it in until it is fully incorporated.
  13. 13. Add the second egg to the bowl.
  14. 14. Stir it in until it is fully incorporated.
  15. 15. Put the whole wheat flour, regular wheat flour, and baking powder into a separate bowl.
  16. 16. Mix the dry ingredients in this bowl.
  17. 17. Gently fold the flour mixture into the butter mixture.
  18. 18. Add 3 tablespoons of water to the batter.
  19. 19. Stir the water in until it is evenly distributed.
  20. 20. Line a 12-cup muffin tin with paper liners.
  21. 21. Divide half of the batter evenly among the cups.
  22. 22. Place half of the blackberries on the batter in the cups.
  23. 23. Fill the cups with the remaining batter.
  24. 24. Top the muffins with the remaining blackberries.
  25. 25. Place the tin on the middle rack in the preheated oven.
  26. 26. Bake the muffins at 180 °C conventional heat (160 °C fan or gas mark 2–3) for about 20 minutes.
  27. 27. Separate the third egg: Set the yolk aside.
  28. 28. Beat the egg white with 1 teaspoon of lime juice until stiff peaks form.
  29. 29. Gradually beat in the remaining coconut blossom sugar into the egg white.
  30. 30. Use a spoon to spread the egg white mixture in waves over the hot, partially baked muffins.
  31. 31. Return the tin to the oven.
  32. 32. Bake the muffins for another 8 to 10 minutes.
  33. 33. Remove the muffins from the oven.
  34. 34. Let them cool on a wire rack.

Nutrition per serving