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Hibiscus Muffins

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Delicious and vibrant Hibiscus Muffins transform your breakfast with their unique floral flavor and beautiful color.

Ingredients

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  • 1 cup dried hibiscus flowers
  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • 1 cup buttermilk
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a bowl, mix the dried hibiscus flowers with boiling water to rehydrate.
  3. Cream the butter and sugar until light and fluffy.
  4. Add the eggs, buttermilk, and vanilla extract to the butter mixture, and mix well.
  5. Combine the flour, baking powder, and salt in a separate bowl.
  6. Gradually add the dry ingredients to the wet ingredients until just combined.
  7. Fold in the rehydrated hibiscus flowers.
  8. Fill the muffin cups about ¾ full with the batter.
  9. Bake for 20-25 minutes or until a toothpick comes out clean.
  10. Let cool before serving.

Notes

Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

Nutrition

Find it online: https://recypez.com/hibiscus-infused-muffins/

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