Apple & elderflower muffins

In a desperate bid to encourage some small sense of summer, I reached for one of my favourite sunny flavours and decided to lace a batch of muffins with it. Bit of baking logic for you there. Elderflower’s fragrant sweetness is so good with apple, its subtle but substantial, and really makes these muffins sing. These light, fluffy lovelies will be the perfect partner to a G&T in the garden should the sun ever come and join the party this year. Sigh.

Apple and elderflower muffins in brown paper cases

ingredients

for the muffins…

  • 360g plain flour
  • 370g caster sugar
  • 1 tsp salt
  • 1 ½ tsp baking powder
  • ½ tsp bicarbonate of soda
  • 375ml buttermilk
  • 1 egg
  • ½ tsp vanilla extract
  • 70g unsalted butter, melted
  • 2 Granny Smith apples
  • 3 tbsp elderflower cordial

for the icing…

  • 100g icing sugar
  • 3-4 tsp elderflower cordial

you will need – a 12 hole muffin tray and 12 muffin cases

  1. Preheat the oven to Gas Mark 3/170°C and line your muffin tray with cases. First up, mix together the flour, salt, sugar, baking powder and bicarb in a large bowl. Next, beat together the buttermilk, egg and vanilla extract in a jug and begin to slowly pour this into the dry ingredients. Mix together using an electric hand whisk on a slow speed.
  2. Pour in the melted butter next and beat until the butter has just been incorporated, and the batter is even and smooth. This will only take a matter of moments, and by keeping the mixing to a minimum your muffins will be light and fluffy, so don’t be tempted to over mix at this stage.
  3. Peel, core and chop the apples into small chunks and then in a small bowl, pour over the elderflower cordial making sure that the apple pieces are well coated. Add the apple into the mix and gently fold the fruit through the batter with a wooden spoon or spatula. Spoon the mixture into the cases, about two-thirds full is best, and bake for 20-25mins. Leave the muffins to cool slightly in the tin before turning them out onto a wire rack.
  4. Once the muffins are completely cool, you can make your icing. Add the elderflower cordial to the icing sugar gradually, until you are happy with the taste and consistency, you’re looking for something that you can drizzle artfully from the back of a spoon. When you’re there, do just that, drizzle the icing over each muffin and serve.

Elderflower is equally in love with pear by the way, so why not give that a try too, maybe with a glass of Perry on the side.

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One thought on “Apple & elderflower muffins

  1. Pingback: French fancies: Madeleines with passion fruit curd | Blame it on the brioche

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