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Gooseberry, apple and brown butter muffins


Makes: 10
timePrep time: 15 mins
timeTotal time:
Gooseberry, apple and brown butter muffins
/ Photograph by Karen Thomas

Gooseberry, apple and brown butter muffins


Makes: 10
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
307Kcal
Fat
14gr
Saturates
8gr
Carbs
43gr
Sugars
32gr
Fibre
1gr
Protein
4gr
Salt
0.5gr

Sarah Randell

Sarah Randell

Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.

See more of Sarah Randell’s recipes
Sarah Randell

Sarah Randell

Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.

See more of Sarah Randell’s recipes

Ingredients

  • 125g unsalted butter
  • 150g gooseberries
  • 75g caster or light brown soft sugar
  • 75ml milk
  • 2 large eggs
  • 2 tbsp double cream
  • 100g light muscovado sugar
  • 150g self-raising flour
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1 eating apple, grated
  • 1 tbsp demerara sugar
  • 75g icing sugar
  • 1-2 tbsp elderflower cordial (or lime juice)

Step by step

  1. Preheat the oven to 200°C, fan 180°C, gas 6. Melt the butter in a small pan, turn up the heat and bubble until it has turned golden with visible brown pieces in it. It will smell nutty, too. Pour the golden butter into a bowl to cool.
  2. Simmer the gooseberries with the 75g sugar and 1 tablespoon water until soft, then drain and cool. Set aside.
  3. In a large bowl, whisk together the milk, eggs, double cream, muscovado sugar and the cooled brown butter.
    Tip
    Best eaten on the day they are made.
  4. Sift in the flour, baking powder, 1 tsp of ground cinnamon and a pinch of salt; whisk together. Fold in the cooked gooseberries and the grated apple.
  5. Divide between 10 muffin cases in a muffin tin. Mix 1 tablespoon demerara sugar with ¼ teaspoon ground cinnamon, sprinkle over the top of the muffins; bake for 20 minutes.
  6. Cool, then mix the icing sugar with the elderflower cordial (or lime juice) to make icing to drizzle over the muffins.

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