Redcurrant Muffins with Lemon - Vinbärsmuffins med citronsmak

REDCURRANT MUFFINS WITH LEMON

Vinbärsmuffins med citronsmak

14 muffins

2.6 oz room-tempered butter

0.7 cup cane sugar

2 eggs

1.2 cup flour

some salt

1½ teaspoon baking powder

grated zest from 1 lemon

0.4 cup soured cream

Filling:

4.4 oz raspberries or redcurrants

Topping:

1 gelatin sheet

or ½ teaspoon gelatin powder

0.3 cup egg whites

0.6 cup sugar

5.3 oz cream cheese

0.4 cup whipped cream

redcurrants or raspberries

Preheat oven to 392F.

Beat butter and cane sugar and add one egg at a time while beating. Mix flour, salt, baking powder and lemon zest and stir this into the egg batter. Add soured cream and stir. Divide the batter in double paper muffin tins and bake in the middle of the oven for 15 to 20 minutes. Allow to cool on a rack.

Soak the gelatin sheet in cold water for about 5 minutes. Squeeze out the water and melt the gelatin in a saucepan over low heat. Beat the egg whites until stiff for the topping. Blend in powdered sugar and melted gelatin. Stir in the cream cheese and whipped cream and beat until well blended. Leave in the fridge until it sets, about 30 minutes.

Pipe out the topping on the muffins and top with berries.

Enjoy!

Bella