Fresh Gooseberry and Elderflower Muffins
What’s good about changing seasons is looking forward to gooseberries, which only come once a year. They can of course be frozen but they’re never quite as good, so once a year make these glorious and very special muffins.
Makes 6 large muffins
|150g plain flour|
|1 level dessertspoon baking powder|
|¼ teaspoon salt|
|1 large egg|
|40g golden caster sugar|
|2 tablespoons milk|
|75ml elderflower cordial|
|50g block butter, melted and cooled slightly|
|225g gooseberries, topped and tailed|
|For the topping:|
|18 extra (approx. 100g) gooseberries, topped and tailed|
|1 heaped tablespoon demerara sugar|
|Pre-heat the oven to 200°C, gas mark 6|
|Need help with conversions?|
|A Silverwood muffin tray lined with 6 paper muffin cases generously brushed with melted butter|
This recipe is from Delia's Cakes
With muffins it’s always a good idea to have everything weighed out and ready before you start
Begin by sifting the flour, baking powder and salt into a bowl, lifting the sieve up high to give the flour a good airing.
Now, in another bowl whisk together the egg, sugar, milk,elderflower cordial and melted butter. Then return the dry ingredients to the sieve and sift them straight into the egg mixture. (This double sifting is crucial because we won’t be doing much mixing.)
What you now need to do is take a large metal spoon to fold the dry ingredients quickly into the wet ones – the key word here is quickly (i.e. in about 15 seconds).
What you mustn’t do is beat or stir, just do the folding and ignore the uneven appearance of the mixture because it’s precisely this that makes the muffins really light. Over-mixing is where people go wrong.
Next, quickly fold in the gooseberries – again no stirring. Divide the mixture between the muffin cases. Lightly press 3 of the extra gooseberries into the top of each muffin.
Sprinkle on the demerara sugar and bake just above the centre of the oven for 30 minutes until well-risen and golden brown.
Remove the muffins from the oven, and transfer them straight away to a wire rack to cool.
Store in an airtight tin.
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Any of our muffin recipes can be adapted to any fruit, and blueberries have always been popular, so in this recipe I decided, instead of making muffins, I’d use the mixture to make a cake, which has turned out to be a real winner!
Imagine a cold, dark wintery morning, and you’d like to serve someone something really special for breakfast. Perhaps a birthday treat? Then look no further.
It’s not easy to buy damsons, but it’s worth searching in farm shops and markets at the end of August. However, if they’re not forthcoming, you can still make these with chopped dark plums.
There were a few sceptics when, in my muffin madness, I suggested we try rhubarb. But if you chop it small it does what other fruits do, and releases its juicy fragrance, which permeates all through.
Apples, as I’ve said before, are good in cake recipes, adding fragrance as well as moisture. So they’re perfect for muffins. In the autumn you could replace one of the apples with an equal weight of blackberries
I just couldn’t stop eating these when we tested them, so for me this is another reason to look forward to the Christmas season. They are great at any time, but would be especially good for a celebratory breakfast on Christmas morning.
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