One thing I'm aware of in life is that, no one can resist these fluffy, light and creamy muffins that contrast with the bright purple cream filling, which is bursting of fresh fruit and wonderful creamy-fresh flavour that really get your taste buds going. I hope you enjoy this recipe as much as I did.
Berry Cream Filling:
3 cups frozen mixed berries, thawed
2 cups frozen strawberries, thawed (good brand)
1 tbs lemon juice
Pinch of salt
2 cups of thickened cream
1/4 cup of confectioners/icing sugar, sifted
Extra confectioners sugar for sprinkling
1. Heat oven to 180 degrease. Line or grease 12 muffin cases or moulds. Grease 6 from the normal tin and 6 from the round mould tin.
For the butterfly muffins, just use the normal shaped tins.