Hibiscus flowers are not only a beautiful and delicious summer treat – they are rich in antioxidants such as beta-carotene, vitamin C and anthocyanin and have been shown to reduce hypertension, have natural antidepressant benefits, as well as aid in digestion and weight loss.
I really enjoy them in a lovely and refreshing iced tea, but did you know they can also be used for baking? The flower’s rose color and tart flavor makes it an amazing addition to baked goods.
This recipe uses dried hibiscus flowers that are rehydrated. Make the flower tea mixture first: simply add ½ cup boiling water to ½ cup dried hibiscus flowers and steep for 15-20 minutes. You can also use other fresh flowers from your yard – dandelions, lilacs and calendula are a few. Skip the steeping step for these, and pull ½ cup of the petals off the flower to use in this muffin recipe.
Enjoy!
Flower Muffins
Ingredients
- ½ cup boiling water
- ½ cup dried hibiscus flowers
- 1 Tbsp honey
- 2 sticks of butter, room temp or softened
- 1 cup sugar
- 2 eggs
- 2 tsp vanilla
- 2 cups flour
- ½ tsp salt
- 2 tsp baking powder
- ½ cup milk
- Zest & juice from 1 lemon
To Make
After preparing the hibiscus tea as directed above, add honey.
Cream the butter and sugar until fluffy. Add the eggs, then vanilla.
In one bowl combine flour, salt and baking powder.
In another bowl, combine milk, salt and lemon zest & juice. Alternate adding to the butter & sugar mixture until all is combined.
Drain any excess water off the flowers (save for tea!) and add flowers to the batter.
Lightly spray muffin tin with vegetable oil. Bake at 375oF for 28-32 minutes.
Makes 12 cupcakes/muffins.
