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Elderflower Lemon Muffins


200g unsalted butter

180g granulated sugar

4 medium size free range eggs

180g plain flour

2 tsp baking powder

zest and juice of 1 organic lemon

4 tbs elderflower syrup

icing sugar

a few drops of pink food colouring

12 small elderflower sprigs to decorate


  1. Preheat oven to 180C and line tray with the muffin cases.
  2. Whisk the butter and granulated sugar until creamy.
  3. Add the eggs one at a time, then the flour mixed with baking powder and mix until smooth.
  4. Next stir in the lemon zest and juice and 3 tbs of the elderflower syrup.
  5. Scoop mixture into muffin cases and bake for 15-20 minutes.
  6. When cooked, remove from tray and let cool.
  7. To make the icing, use the remaining 1 tbs of elderflower syrup, and stir in enough icing sugar to make a spreadable paste.
  8. Add a few drops of pink food colouring to the icing.
  9. Place a small amount of icing onto each muffin and stick a sprig of elderflowers to it.

Variation: use frosting instead of icing, but remember to add the tbs of elderflower syrup to the mix.

Makes 12 muffins.








Read 2720 times Last modified on Tuesday, 10 June 2014 13:23
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Tony Betts

Maker, programmer and ageing geek.

Website: www.lostelements.co.uk

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