It’s the fizzy water in these delicious muffins that makes them so light – you can also heat them up in the microwave the next day
Prep:15 mins
Makes 8
350g self-raising flour1 tsp baking powder100g light muscovado sugar100g butter, melted142ml carton soured cream2 medium eggsfinely grated zest of 1 lemon150g punnet blackberries or blueberries2 fresh peaches, stoned and cut into wedges6 tbsp sparkling waterdemerara sugar to sprinkle
STEP 1Heat the oven to 200C/fan 180C/gas 6 and put 8 muffin cases in a muffin tray. Mix the flour, baking powder and sugar in a large bowl, add the melted butter, soured cream, eggs and lemon zest and beat just long enough to give a thick, smooth mixture – don’t over-beat. Carefully stir in the fruit and finally the sparkling water, until just evenly combined.STEP 2Divide the mixture between the muffin cases – they should be nice and full. Sprinkle generously with the sugar and bake for 25-30 mins or until risen and golden. The muffins are best served just warm. Will keep fresh in an airtight container in a cool place for 1-2 days.
