400g plain flour and a little extra for the tin
150g golden caster sugar
120g/125ml sunflower oil
75g/70ml elderflower cordial
2 medium eggs
2 tsp baking powder
Pinch of salt
Butter for greasing
Preheat the oven to 180°C fan/200°C gas
In a large bowl, mix together oil, sugar and cordial. Whisk the milk, salt and eggs together, then alternate between adding flour and baking powder (sifted) and the milk/eggs mixture to the bowl.
Mix thoroughly until the ingredients are combined. Grease a muffin tin with butter. Sift flour over the top- this helps you to remove the muffins later on- and knock any excess flour off into the sink. Spoon the mixture into the tin equally and lightly knock it on your counter to remove any air bubbles. Bake for 20-25 minutes until golden brown.
We've topped our muffins with a mixture of double cream, icing sugar and strawberries- but use anything you like!