Elderflower Muffins
Description
Based on a Recipe from Grow Cook Forage Ferment, these lovely muffins are perfect with an herbal tea. You can use dried elderflowers, but fresh ones are even better, especially when sprinkled on top. If you're using fresh flowers, you'll have to make this in late spring/early summer, but if you're using dried flowers, you can make it any time of the year.
Try serving this with an herbal tea of elderflowers, rose petals, and mint! Light a candle, get out your best china, and invite a friend over for a beautiful afternoon delight.
This can be made vegan and gluten free.
Ingredients
Instructions
Preheat oven to 350F. Grease a muffin tin (or use cupcake papers).
Whisk the honey, yogurt, sourdough starter (or yogurt), eggs, lemon juice and zest, and vanilla until smooth. Melt the butter and mix it in. Add the dry ingredients and flowers and mix.. Divide batter into the muffin tin, bake for 20-22 minutes, until golden brown, and the inserted toothpick comes out clean. Drizzle with elderflower simple syrup and sprinkle with fresh elderflowers when serving.
I like to use AT LEAST 4 Tbsp of flowers. You can sneak a few more in, if you like. If you have some elderflower liqueur, add a tad of that too, and drizzle on the simple syrup when the muffins are warm but not hot. Serve on a beautiful plate and sprinkle extra flowers over the plate. Enjoy!
