Apple, elderflower and thyme muffins

Apple, elderflower and thyme muffins

By
From
The Herb & Flower Cookbook
Makes
12
Cooking time
25 mins

Muffins are the most American of breakfast fare, but these work well as a mid-morning snack, paired with a large cup of coffee. They’re indulgent, weekend food, something to eat at a sunny table rather than whilst hurriedly rushing out the door to work. The elderflower cordial ensures that they are moist all the way through and the thyme stops them from being sickly sweet.

Ingredients

Quantity Ingredient
300g self-raising flour
300g caster sugar
A pinch salt
100ml elderflower cordial
100ml milk
1 egg
100g butter, melted
4 cox apples, peeled, cored and finely diced
2 sprigs thyme, leaves only
demerara sugar, for sprinkling

Method

  1. Preheat the oven to 180°C. in a mixer, beat together all the ingredients apart from the demerara sugar until a smooth paste has formed – it will be a bit gooier than conventional cake mixtures.
  2. Line a muffin tray with 12 individual muffin cases and spoon some of the mixture into each one, filling them almost to the top. sprinkle a few grains of demerara sugar on top of each and bake in the oven for 25 minutes, until brown on top and springy to the touch. Leave to cool slightly in the tin before lifting out and leaving to cool on a wire cooling rack. they’re best when warm and fresh, but they will keep for 2–3 days in an airtight container.

Substitute the thyme with...

  • Lemon thyme, rosemary or oregano.
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