Gooseberry Jam and Elderflower Muffins

Name: Gooseberry Jam and Elderflower Muffins
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12 Muffins
Ingredients: 250g self-rising flour; 1/2 teaspoon bicarbonate of soda; Pinch of sea salt; 75g caster sugar; 250ml buttermilk or 125ml plain yogurt mixed with 125ml milk; 2 medium eggs; 100g melted butter; 150-200g Thursday Cottage Gooseberry Jam; 25ml Elderflower cordial; 125g sifted icing sugar; 2 teaspoons Elderflower cordial; Drop of water; 12-hole muffin tray, holes about 6 cm in diameter, lightly greased or lined with paper muffin cases

Servings

12 Muffins

Prep Time

20 minutes

Cook Time

20 minutes

Ingredients

FOR THE MUFFINS

250g self-rising flour
1/2 teaspoon bicarbonate of soda
Pinch of sea salt
75g caster sugar
250ml buttermilk or 125ml plain yogurt mixed with 125ml milk
2 medium eggs
100g melted butter
150-200g Thursday Cottage Gooseberry Jam
25ml Elderflower cordial

FOR THE ICING

125g sifted icing sugar
2 teaspoons Elderflower cordial
Drop of water

EQUIPMENT

12-hole muffin tray, holes about 6 cm in diameter, lightly greased or lined with paper muffin cases

Directions

Preheat oven: Preheat oven to 190-200°C/Gas mark 5-6.
Combine dry ingredients: Sift the first 4 ingredients into a medium mixing bowl. Add sugar and mix until well blended.
Combine wet ingredients: In a large mixing jug or bowl, combine buttermilk, eggs, melted butter, jam, and elderflower cordial. Beat until well combined and the mixture is a thick batter.
Combine wet and dry ingredients: Pour wet ingredients into dry ingredients and stir lightly until just combined.
Bake: Divide mixture between muffin cups, filling them about three-quarters full. Bake for 20 minutes, or until well risen and golden brown.
Make icing: While muffins cool, combine icing sugar, elderflower cordial, and a drop of water to make a thick smooth consistency.
Frost: Drizzle icing over cooled muffins.