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Elderflower and almond muffins

Theseelderflower and almond muffinsare 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 usedhome-made elderflower cordialand light brown sugar, so that’s why the muffins look caramel on the picture.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 6 people
Cuisine: British
Calories: 1234
Ingredients Method

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

Method
 

  1. Preheat oven to 180°C. Line a 6-cup muffin pan with paper cases.
  2. 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.
  3. Divide the batter evenly into the prepared muffin cups.
  4. Bake for 20-25 minutes.
  5. Meanwhile, mix the glaze.
  6. 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.