Name: Zesty Elderflower and oat muffins
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 200g self-raising plain flour; 1 tsp baking powder; 100g golden caster sugar; ½ tsp salt; 50g oats; 2 eggs; 100 ml oaty milk (or milk); 100g butter or dairy-free spread, melted; grated zest and juice 1 lemon; 3 Tbsp ederflower cordial; Elderflower Syrup:; 2 Tbsp lemon juice; 2 Tbsp Elderflower Cordial; 2 Tbsp water; 50g caster sugar

Zesty Elderflower and oat muffins

21 Jul 2018

by RickRock

Prep Time

5 minutes

Cook Time

25 minutes

Total Time

30 minutes

Background

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

200g self-raising plain flour
1 tsp baking powder
100g golden caster sugar
½ tsp salt
50g oats
2 eggs
100 ml oaty milk (or milk)
100g butter or dairy-free spread, melted
grated zest and juice 1 lemon
3 Tbsp ederflower cordial
Elderflower Syrup:
2 Tbsp lemon juice
2 Tbsp Elderflower Cordial
2 Tbsp water
50g caster sugar

Instructions

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.