Makes 1 dozen
These muffins are great for teas, lunches and brunches. Make them in the fall when the pineapple sage is blooming.
- 1
3/4
cups flour
-
1/3
cup sugar
- 2
1/2
teaspoons baking powder
-
1/2
teaspoon salt
-
1/8
cup calendula ray flowers
-
1/8
cup pineapple sage flowers
- Grated orange or lemon zest
-
3/4
cup milk
- 1 egg
-
1/3
cup melted butter
- 1 teaspoon rose water
- Preheat the oven to 400°F. Grease a muffin tin. In a large bowl, mix the dry ingredients. Stir in the flowers and zest.
- Combine the milk, egg, butter, and rose water, and add to the dry ingredients. Mix only until all the ingredients are moist.
- Spoon the mixture into the muffin tin, filling each cup about two-thirds full. Bake for 25 minutes.
—Cecilia Taylor, Newark, Delaware