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By Lance Edwards
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Preheat the oven to 190ºC/gas 5. Grease your muffin tin(s) lightly with oil.
Sieve the flour, baking powder and soda, and ½ teaspoon of sea salt and set aside.
In a large bowl, cream the butter and sugar together, beating until fluffy. Add the eggs, one at a time, beating until incorporated.
Beat in half of the dry ingredients until just mixed, followed by one-third of the yoghurt. Then beat in half of the remaining dry ingredients, followed by another third of the yoghurt. Beat in the remaining dry ingredients and yoghurt. Do not over-beat.
Fold in the chocolate chips. Distribute the muffin batter equally among the cups and bake for 25 to 30 minutes, until golden brown.
Turn out onto a wire rack and leave to cool.
For the icing, add the pomegranate juice to the icing sugar and mix together to form a thick paste. When the muffins have cooled, top with the icing and sprinkle with fresh elderflowers, if in season.