Physalis berries have a wonderful fresh and fruity flavour. Perfect to add to muffins to counter balance the sweetness. These muffins contains lots of healthy ingredients. A super guilt-free snack!
Start by making the physalis curd. Remove the paper-like husk from the physalis berries and rinse them. Bring 100 ml of water, the berries, butter and icing sugar to the boil in a pan. Leave to simmer on a low heat for approx. 5 minutes. Blend with the hand blender until smooth.
Stir the egg yolk with the cornflour and 1 tablespoon of water. Add to the syrup in the pan. Bring the mixture to the boil on a low heat, stirring all the time until the curd starts to thicken. Transfer the curd to a bowl. Leave to cool in the fridge.
Preheat the oven to 200 °C. Line each cavity of the muffin tray with baking paper.
Scrub the orange, zest the skin and squeeze the juice. Pour the juice into a saucepan, bring to the boil and simmer for 4 minutes on a low heat.
Mix the coconut blossom sugar with the milk and the eggs in a bowl. Add the orange juice in a thin stream, stirring all the time. Stir the flour, almond flour, a pinch of salt, baking powder, vanilla sugar and cinnamon through the batter. Add the sunflower oil.
Remove the paper-like husk from the physalis berries and rinse them. Add two thirds of the berries to the muffin batter.
Divide the batter evenly over the lined cavities in the muffin tray. Add the rest of the berries to the batter. Bake the muffins in the middle of the oven for about 20 minutes, until golden brown and done. Leave the muffins to cool on a wire rack. Serve with the physalis curd.
