Name: Elderflower and almond muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: ½ cup almond meal; 1 cup self-raising flour; 3 Tbsp light brown sugar; ½ tsp bicarbonate of soda; 2 eggs; 3 Tbsp elderflower cordial; 3 Tbsp rapeseed oil; For the glaze:; 2 Tbsp elderflower cordial; 2 Tbsp icing sugar; Granulated sugar to garnish

Elderflower and almond muffins

29 Jun 2018

by Dinna

Prep Time

10 minutes

Cook Time

25 minutes

Total Time

35 minutes

Background

These elderflower and almond muffins are made with oil rather than batter so they can be eaten by dairy allergy sufferers. Also, they are not too sweet so ideal for diabetics and those who look after their health. Next time I’ll add some milk/almond milk to the batter to make the muffins a bit lighter and leave out the baking soda. The batter is enough for 6 large muffins or 12 mini ones. I used home-made elderflower cordial and light brown sugar, so that’s why the muffins look caramel on the picture.

Ingredients

½ cup almond meal
1 cup self-raising flour
3 Tbsp light brown sugar
½ tsp bicarbonate of soda
2 eggs
3 Tbsp elderflower cordial
3 Tbsp rapeseed oil
For the glaze:
2 Tbsp elderflower cordial
2 Tbsp icing sugar
Granulated sugar to garnish

Instructions

Preheat oven to 180°C. Line a 6-cup muffin pan with paper cases.
Mix together the almond meal, flour, sugar and baking soda. Make a well in the centre and add in eggs and elderflower cordial. Whisk until all ingredients are well-combined, then add the oil and stir again until you get a batter.
Divide the batter evenly into the prepared muffin cups.
Bake for 20-25 minutes.
Meanwhile, mix the glaze.
Move the muffins to a wire rack and brush them with the glaze. Let it cool for a couple of minutes then scatter some brown sugar on top. Let the muffins cool completely before serving.