Zesty Elderflower and oat muffins
I wanted to make some muffins for my school cake sale so I decided to bake these Zesty Elderflower oat muffins. I made them dairy-free (so that I could try them too!) but you can use normal butter and milk too. They were very delicious, perfect for Summer parties and afternoon teas.
Ingredients
Method
- Preheat the oven to 180°C and line a muffin tin with paper cases.
- In a large bowl sift together the flour, sugar, baking powder and salt. Add the oats and combine.
- In a small bowl beat the eggs, then add milk, melted butter, elderflower cordial, lemon zest & juice.
- Pour the egg mixture into the flour mixture and combine.
- Spoon the batter into the cases and bake for 20-25 minutes until the muffins are golden.
- Meanwhile, make the syrup by placing the lemon juice, water, elderflower cordial and sugar in a small pan and heating it gently until the sugar has dissolved completely and it becomes syrupy.
- Remove the muffins from the oven. Poke them with a skewer to make holes, then drizzle the elderflower syrup over each of them.
- Top the muffins with some lemon zest and spoon over the remaining drizzle.