Elderflower muffins

Ingredients for 1 servings:

• 5 eggs
• 100 g sugar
• 150 ml elderflower syrup
• 1 lemon(s), untreated
• 200 g sour cream
• 350 g flour
• 1 packet of baking powder
• 1 packet of vanilla sugar
• 1 pinch of salt
• Grease for the mold or paper baking cups

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Light, fluffy muffins with elderflower syrup, makes approx. 16 pieces.

Preheat the oven to 170°C (fan oven). Wash the lemon with hot water, dry it, and grate the zest. Place the eggs in a mixing bowl with the sugar, vanilla sugar, and 100 ml of elderflower syrup and whisk until frothy. Pour the remaining 50 ml of elderflower syrup into a small bowl and set aside. Then add the lemon zest, a small pinch of salt, and the sour cream and whisk again. Finally, sift in the baking powder and flour and whisk again until a relatively runny batter forms. The consistency should resemble pancake batter—if it isn’t, simply add a little more flour or syrup. Grease a muffin tin or line it with paper baking cups and fill each cup with 2-3 tablespoons of batter, filling the cups about half to two-thirds full. Bake in the preheated oven for 12-15 minutes (test if the toothpick is cooked through!). Using a pastry brush, brush the elderflower syrup you set aside earlier onto the still-warm muffins so it can soak in. The muffins taste best fresh, of course, but they also freeze wonderfully.