Elder flower rhubarb muffin

The blog event called "Tea Time Treats", which is a monthly baking challenge event managed  Karen from Lavender and Lovage and Kate from What Kate Baked. It is Karen from Lavender and Lovage, which is the hostess for this wonderful spring month of May. The theme for this month is off cause FLOWER http://www.lavenderandlovage.com/2012/04/new-tea-time-treats-for-may-get-floral-in-the-kitchen-with-floral-flavours-flowers.  


I found this to be a perfect theme fitting well with my very own taste preference for flower flavours. However, being on my very first summer vacation lasting of this year, I have been a little time-pressed to make contribution to this monthly tea table. 


As I have a freezer full of elder flower cordial from last year production and fresh rhubarbs growing in my kitchen garden, I decided to make muffins with these two ingredients.

Elder flower rhubarb muffins: - 14 pieces

• 300 g cake flour
• 1 tablespoon baking powder
• 1 tablespoon home-made vanilla sugar
• 115 g sugar
• 1 dl elder flower cordial - concentrated
• 1,5 dl buttermilk 
• 1 egg
• ½ dl oil
• 200 g fresh rhubarb - cut into thin slices
• icing sugar and elder flower cordial - concentrated

1. Mix cake flour, baking powder, vanilla sugar together in a mixing bowl with a cooking spoon
2. Add buttermilk, elder-flower cordial, oil and egg into a shaker, and shake it together
3. Add the liquid to the mixing bowl, and mix everything together
4. Add rhubarb pieces into the dough
5. Fill into 14 muffin forms
6. Bake at 200' C (conventional oven) for 20-25 minutes
7. Cool down the muffins, decorate them with icing mixed together from icing sugar and elder flower cordial.,