Golden fruit muffins

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

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

Brunch
Vegetarian
Baking
Summer

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.