Gluten-free elderflower and almond muffins
One of my favourite ingredients for cakes and puddings during the Summer is Elderflower cordial/syrup. I make my own (seeelderflower syrup recipe) using the blossoms of the trees in my neighbourhood. These dairy-free and gluten-free elderflower and almond muffins were a great success – really light and spongy, not too sweet yet zingy. Perfect for afternoon tea, garden parties, picnics or breakfast.
Ingredients
Method
- Preheat the oven to 170°C. Line a muffin tin with paper cases.
- Mix the flour, Stevia and almond meal in a big bowl. Add the baking powder.
- In another bowl, lightly whisk the eggs, then add the vanilla paste and melted spread. Combine the mixtures together, then add the almond milk, enough to create a light batter.
- Finally, fold in the lemon zest & juice, then spoon the batter into a muffin tin or silicon muffin cases.
- Scatter some almond flakes on top of each muffin, then bake in the oven for about 20 minutes until golden and an inserted skewer comes out clean.
- Take them out of the oven and let them cool in the tin or cases for about five minutes, then transfer them to a wire rack. Drizzle them with elderflower syrup.