Gooseberry Jam and Elderflower Muffins
12 Muffins
20 minutes
20 minutes
Muffin
These light and fluffy muffins are a delicious way to enjoy the flavor of gooseberry jam. The elderflower cordial adds a floral touch, while the buttery texture and sweet crumb make them a delightful treat. Enjoy them fresh from the oven for a delicious breakfast or snack.
Ingredients
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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
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125g sifted icing sugar
2 teaspoons Elderflower cordial
Drop of water
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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.
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