Name: Golden fruit muffins
Yield: Makes 12
Ingredients: 115 g /4 oz/⅔ cup fine cornmeal; 1 tablespoon each chopped dried mango, apricot, peaches and gold sultanas; 225 ml / 8 fl oz / 1 cup buttermilk; a pinch of salt; 2 teaspoons baking powder; 1 tablespoon marigold flowers; 2 tablespoons golden caster sugar; 6-8 nasturtium flowers, torn into pieces; 350 g / 12 oz / 3 cups self-raising flour; 75 g/3 oz / ¾ stick unsalted butter, melted, or 6 tablespoons sunflower oil; 2 eggs, lightly beaten; 1/20 g / 25 saffron threads, soaked in 1 tablespoon boiling water

Preparation info

Makes
12

Difficulty
Medium

Appears in

The Floral Baker

By Frances Bissell

Published 2014

About

These are delightful served for a lazy summer brunch and, like all muffin recipes, are easy to make and quick to cook.

Ingredients

350 g / 12 oz / 3 cups self-raising flour
115

Method

Grease and flour a tray of 12 muffin cups.

Sift the dry ingredients, including the flowers, into a bowl. Stir in the butter or oil, eggs, the saffron and its liquid and enough buttermilk to produce a soft, quite wet mixture. Stir in the fruit and spoon the mixture into greased muffin tins, deep bun tins or paper cases arranged on a baking sheet, filling them about two-thirds full.

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Golden fruit muffins

Ingredients

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