Kitchen Table: Flower Muffin Recipes

Where Herbs and Spices Make a Difference

| August/September 1995

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
  1. Preheat the oven to 400°F. Grease a muffin tin. In a large bowl, mix the dry ­ingredients. Stir in the flowers and zest.
  2. Combine the milk, egg, butter, and rose water, and add to the dry ingredients. Mix only until all the ingredients are moist.
  3. Spoon the mixture into the muffin tin, filling each cup about two-thirds full. Bake for 25 minutes.

—Cecilia Taylor, Newark, Delaware

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