Elderflower and lemon muffins

Two elderflower and lemon muffins.

Recipe (for 12 pieces)

  • 250 g flour
  • 3 tsp baking powder
  • 1 sachet of vanilla sugar
  • ½ tsp salt
  • 120 g soft butter
  • 200 g sugar
  • 3 eggs
  • 250 g sour cream
  • 25 ml freshly squeezed lemon juice
  • 50 ml elderflower syrup (depending on taste)
  • 2 tablespoons sugar
  • ½ tsp cinnamon powder

Preparation

  1. Mix the butter and sugar together.
  2. Gradually add the eggs and stir until the mixture is creamy.
  3. Then add the sour cream, lemon juice and elderflower syrup.
  4. Mix the flour, baking powder, vanilla sugar and salt and add to the egg mixture until just combined.
  5. Preheat the oven and pour the batter into the wells of a greased muffin tin.
  6. Mix the sugar and cinnamon and sprinkle over the muffins.
  7. Bake the tray in a hot oven (fan oven 180°, gas mark 3 - 4) for 20 - 25 minutes.

Tip:
Add fresh elderflowers to the dough when they are in bloom!

The LandFrauen Mayen-Koblenz wish you bon appétit!