This recipe first appeared in Food magazine.
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Ingredients
Method
1.Preheat oven to 180°C. Line a 12-hole muffin pan with paper cases.
2.Use an electric beater to beat butter, zest and sugar in a medium bowl until light and fluffy.
3.Add eggs, one at a time.
4.Stir in almonds, coconut, and the flour and soda sifted together. Fold in berries. Divide mixture between muffin cups.
5.Bake for 25 minutes. Cool in the pan for 5 minutes. When completely cool, dust cakes with sifted icing sugar, if using.
Note
- Jobs for the kids: Your children can select the paper muffin cases, grate the lemon zest and help an adult hold the electric mixer when beating. They can also crack the eggs and add them, measure all the dry ingredients and stir them into the batter, measure the berries, and scoop the mixture into the muffin cups. – You can use either fresh or frozen mixed berries in this recipe. If you prefer, the muffins can be sprinkled with desiccated coconut instead of icing sugar. – PER SERVE Energy 338kcal, 1416kj • Protein 7.2g • Total Fat 24.4g • Saturated Fat 9g • Carbohydrate 22.5g • Fibre 2.7g • Sodium 131mg
