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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.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 6 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 1½ cup or gluten-free self-raising flour
  • ½ cup of almond meal
  • 1 tsp baking powder
  • 3 Tbsp Stevia
  • 2 large or 3 small eggs
  • 1 tsp vanilla paste
  • 3 Tbsp elderflower syrup
  • ½ cup melted dairy- free spread
  • ½ cup Almond milk
  • 1 lemon zested and juiced
  • To serve: elderflower syrup

Method
 

  1. Preheat the oven to 170°C. Line a muffin tin with paper cases.
  2. Mix the flour, Stevia and almond meal in a big bowl. Add the baking powder.
  3. 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.
  4. Finally, fold in the lemon zest & juice, then spoon the batter into a muffin tin or silicon muffin cases.
  5. 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.
  6. 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.