Makes 1 dozen
These muffins are great for teas, lunches and brunches. Make them in the fall when the pineapple sage is blooming.
teaspoons baking powder
cup calendula ray flowers
cup pineapple sage flowers
- Grated orange or lemon zest
- 1 egg
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