Gooseberry and Elderflower Muffins

Gooseberry and Elderflower Muffins

That sharp sour crunch of the first gooseberries of the year from the allotment is now a distant memory (ah, a shame) however as the gooseberry season starts to draw to a close there is still time to do something just a bit different, thanks to Delia Smith, with the last of the fruits and you won’t be disappointed.

I love picking gooseberries as they ripen, that first taste is always a moment of wrinkled-faced joy but as they start to finish it can be difficult to know what to do with the last of the crop. You can only eat so many fools and messes, the freezer is full and it is just too hot for crumbles. 

Fortunately Delia Smith has a quick and easy Gooseberry and Elderflower Muffin recipe to save the day and MrsB set to the task and you can find the recipe here:

If you like gooseberries, you won’t be disappointed.  Even if they were a bit sweet beforehand, the taste sharpens up as they bake and so balance the sweetness of the muffin mixture.  A match made in heaven – or in this case the our kitchen.

For me, the Elderflower didn’t really come through but it is such a delicate flavour.  Fortunately there are a number of muffins left so I will just have research that a bit more thoroughly!

MrsB, reading over my shoulder, adds that depending on the muffin tin you are using you can make 8 instead of 6.  Oh and don’t worry about the dark tops, that is just the sugar sprinkled on top however it may be worth just turning them around in the oven half way through baking.

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