Muffins with elderflower liqueur or syrup

Ingredients for 1 servings:

• 175 g butter or margarine, soft
• 120 g sugar
• 2 eggs, size L
• 5 tbsp elderflower liqueur or syrup
• 150 g wheat flour type 405
• 1 tsp, heaped baking powder
• 1 pinch of salt
• 300 g cream cheese
• 75 g powdered sugar
• 5 tbsp elderflower liqueur or syrup
• e.g. butter

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

To make the batter, mix the softened butter with the sugar and add a pinch of salt. Add the eggs to the mixture, one at a time, beating for 1 minute each. Add the elderflower liqueur or syrup and mix briefly. Stir in the flour and baking powder. Fill the muffin cases about halfway with the batter and place them in the muffin tin. Bake in an oven preheated to 180°C (top/bottom heat) for about 20-25 minutes on the middle rack. If you want a stronger elderflower flavor, drench the slightly cooled muffins with liqueur or syrup. A delicious topping, which can also be piped, consists of cream cheese, powdered sugar, and elderflower liqueur or syrup. For a firmer consistency, add a little more butter. Chill. A simple topping is powdered sugar mixed with elderflower liqueur or syrup. Makes about 10 large or 12-14 smaller muffins, depending on the cups used.