GOOSEBERRY AND ELDERFLOWER MUFFINS

First of the gooseberries are in, so let’s get cooking!

Makes 12 medium

Ingredients

150g plain flour

1 level dessertspoon baking powder

¼ teaspoon salt

1 large egg

40g cane sugar

2 Tbsp milk

75ml elderflower cordial

50g butter, melted and cooled slightly

225g gooseberries, topped and tailed

For the topping:

18 extra (approx. 100g) gooseberries, topped and tailed

2 Tbsp cane sugar

Method

Pre-heat the oven to 200°C

Line medium muffin trays with cake papers or lightly grease with melted butter and dusting of flour.

Begin by sifting the flour, baking powder and salt into a bowl.

In another bowl whisk together the egg, sugar, milk, elderflower cordial and melted butter.

Add the wet ingredients to the dry, add the gooseberries and gently fold through to combine. Do not overmix as this will make them tough and peaks will form on the surface.

Spoon the batter into the prepared muffin tins, place 2-3 gooseberries per muffin and sprinkle over a little cane sugar on each.

Bake for 20 minutes or until the surface bounces back when lightly touched.

Cool for 5 minutes before removing from tin.