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Zesty Elderflower and oat muffins

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.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 3 minutes
Servings: 6 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 200 g self-raising plain flour
  • 1 tsp baking powder
  • 100 g golden caster sugar
  • ½ tsp salt
  • 50 g oats
  • 2 eggs
  • 100 ml oaty milk or milk
  • 100 g 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
  • 50 g caster sugar

Method
 

  1. Preheat the oven to 180°C and line a muffin tin with paper cases.
  2. In a large bowl sift together the flour, sugar, baking powder and salt. Add the oats and combine.
  3. In a small bowl beat the eggs, then add milk, melted butter, elderflower cordial, lemon zest & juice.
  4. Pour the egg mixture into the flour mixture and combine.
  5. Spoon the batter into the cases and bake for 20-25 minutes until the muffins are golden.
  6. 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.
  7. Remove the muffins from the oven. Poke them with a skewer to make holes, then drizzle the elderflower syrup over each of them.
  8. Top the muffins with some lemon zest and spoon over the remaining drizzle.