Rose Muffins

Name: Rose Muffins
Ingredients: 1/3 lb butter, softened, plus extra for greasing; 4 tbsp fine breadcrumbs; 1 1/8 cups sugar, divided; 2-3 drops rose water (or 1 tsp vanilla extract); Pinch None salt; 3 medium eggs, beaten (plus 1 egg white for rose petal decoration); 1 1/4 cups self-rising flour; 1 cup powdered sugar; 4-5 tbsp lemon juice; 2-3 drops pink food coloring; 1 None rose petals

11 ingredients

5 steps

Ingredients

1/3 lb butter, softened, plus extra for greasing
4 tbsp fine breadcrumbs
1 1/8 cups sugar, divided
2-3 drops rose water (or 1 tsp vanilla extract)
Pinch None salt
3 medium eggs, beaten (plus 1 egg white for rose petal decoration)
1 1/4 cups self-rising flour
1 cup powdered sugar
4-5 tbsp lemon juice
2-3 drops pink food coloring
1 None rose petals

Directions

1

Grease a 12 muffin rose-shaped pan. Dust each hole with breadcrumbs. Preheat the oven to 350°F.
2

Place the butter in a mixing bowl with 3/4 cup sugar, rose extract (or vanilla extract) and salt. Using an electric mixer, beat until light and fluffy.
3

Gradually add the beaten eggs mixing until incorporated. Fold in the flour. Spoon the muffin batter into the pan. Bake for 25 mins, until an inserted toothpick comes out clean. Allow to cool in the pan for 10 mins, then remove from pan to cool on wire rack completely.
4

Meanwhile to make the glaze, mix together powdered sugar, lemon juice and food coloring (add a little water if necessary). Coat the muffins with icing. Set aside to dry.
5

Place the remaining sugar on a plate. Brush both sides of the rose petals with the egg white and lightly dip into the sugar. Set aside to dry. Use to decorate the rose muffins when ready to serve.