Strawberry and Elderflower Muffins
This is an unbelievably easy bake that can be stirred together by hand – so no need to wash up the mixer afterwards! Strictly speaking, these are strawberry muffins to which you can add an optional elderflower drizzle if you want. Skip the drizzle if you wish – try adding half a teaspoon of vanilla paste to the mixture instead.
I have provided the yoghurt measurement in grams rather than millimeters as I find it easier to weigh out the yoghurt.
Makes 6 muffins
For the muffins:
120g self-raising flour
½ tsp baking powder
½ tsp salt
1 large egg
70ml sunflower oil
120g greek yoghurt
100g chopped strawberries
For the drizzle (optional):
2 tsb elderflower cordial
- Preheat the oven to 160 degrees Celsius fan (320 Fahrenheit).
- Line a 6-hole muffin pan with muffin cases.
- Place the dry ingredients in a mixing bowl and whisk to combine.
- Whisk eggs, yoghurt and oil in a separate bowl until smooth, then pour into the dry ingredients and mix briefly with a silicone-headed spatula or wooden spoon.
- Finally add the chopped strawberries and mix again.
- Divide the mixture between the 6 cases (the cases will be filled quite high, as these will be large muffins).
- Bake for 25 minutes until the muffins are golden brown and domed. They should spring back when pressed on the top.
- While the muffins are baking, heat 50ml of water in a pan with 50g sugar until the sugar crystals dissolve. Turn off the heat and stir in two tablespoons of cordial (more if you prefer stronger tasting syrup).
- When the muffins come out of the oven, place on a wired cooling rack. Leave for five minutes and then prick them all over with a toothpick and drizzle the elderflower syrup over each muffin.