Petits Gâteaux au Sureau (Elderberry Muffins) is a modern Swiss recipe for a classic muffin or cupcake of an egg patter with elderberries and lemon zest that's flavoured with Amaretto liqueur. The full recipe is presented here and I hope you enjoy this classic Swiss version of: Elderberry Muffins (Petits Gâteaux au Sureau).
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Ingredients:
150g white flour
150g caster sugar
40g ground almonds
2 tsp baking powder
juice of 1/2 lemon
finely-grated zest of 1/2 lemon
160g elderberries (remove from the stems)
3 eggs, beaten
150g butter, melted and cooled
125g plain yoghurt
2 tsp Amaretto liqueur
Method:
Combine the flour, sugar, ground almonds, baking powder, lemon zest and elderberries in a bowl. Stir gently to combine (but do not crush the elderberries). In a second bowl, beat together the eggs, butter, yoghurt, lemon juice and Amaretto.
Add the wet ingredient to the dry ingredients and mix thoroughly. Cover with clingfilm and place in the refrigerator to rest for 40 minutes (this helps with the rising process). After this time spoon into greased silicone moulds, or moulds lined with muffin papers, filling no more than 2/3 full.
Transfer to an oven pre-heated to 210°C and bake for about 20 minutes, or until well risen, golden brown and cooked through. Allow the muffins to cool in the tins for 10 minutes before removing from the pan. Serve warm with coffee or tea.
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