John Myers
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Elderberry Muffins
The perfect elderberry muffins recipe with a picture and simple step-by-step instructions.
for the topping:
- 230 g Spelled flour
- 2 tsp Tartar baking powder
- 1 tsp Food atron
- 2 Pc. Eggs
- 1 pinch Salt
- 150 g Sour cream
- 80 ml Oil or softened butter
- 125 g Coconut blossom sugar or raw cane sugar
- 1 tsp Vanilla extract
- 180 g Elderberries
- 4 tbsp Coarse oatmeal
- 1 tbsp Cinnamon sugar or vanilla sugar
- Beat eggs, sour cream, oil / butter, salt, vanilla extract and sugar until frothy. Mix in flour, ground oatmeal, baking powder and baking soda and stir in.
- Strip the elderberries from the cones with a fork, wash them thoroughly and drain them in a colander. Stir carefully into the medium-firm dough.
- Pour the batter into 12 prepared muffin hollows, spread the oat flakes on top and sprinkle with the cinnamon sugar or vanilla sugar. Bake in the preheated oven on the middle rack at 180 – 190 degrees top / bottom heat for about 25 minutes.
Tips:
- You can use up to 200 g elderberries. I wouldn’t take more, otherwise the dough will be too mushy. I found the specified amount just right. I use wholemeal spelled flour here, but that’s a matter of taste. If you don’t have oatmeal, you can simply use tender oatmeal for the dough.
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