Method

• Pre-heat the oven to 200°C Top and tail the gooseberries Line medium muffin trays with cake papers or lightly grease with melted butter and dusting of flour
• Sift the flour, baking powder and salt into a bowl
• In another bowl whisk together the egg, sugar, milk, elderflower cordial and melted butter Add the wet ingredients to the dry, add the gooseberries and gently fold through to combine
• Do not overmix as this will make them tough and peaks will form on the surface
• Spoon the batter into the prepared muffin tins, place 2-3 gooseberries per muffin and sprinkle over a little cane sugar on each
• Bake for 20 minutes or until the surface bounces back when lightly touched
• Cool for 5 minutes before removing from tin