Ingredients
Scale
- 1 cup dried hibiscus flowers
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a bowl, steep the dried hibiscus flowers in hot water for about 15 minutes, then drain and chop.
- In a large bowl, mix flour, baking powder, baking soda, and salt.
- In another bowl, cream together sugar and butter until fluffy. Beat in eggs, then stir in vanilla.
- Mix in the flour mixture alternately with milk until just combined. Fold in the chopped hibiscus flowers.
- Fill muffin cups about ¾ full and bake for 20-25 minutes or until a toothpick comes out clean.
- Let cool for a few minutes before transferring to a wire rack.
Notes
- For a sweeter muffin, add more sugar.
- These muffins can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg