Calendula Muffins

Calendula Muffins use calendula or marigold petals to make savoury muffins.  The  orange petals add a touch of sunshine and a  subtle peppery taste. Serve alongside stews and soups for a perfect Autumn dish.

Autumn is definitely here. The leaves are turning different shades of gold and red. It will not be long before they start dropping off the trees. This morning was cold and foggy, the sunrise shining orange though the mist as it rose though the trees. Cold Autumn days call for comfort food. Hot steaming soups with crusty bread or warming stews filled with vegetables. They help to keep you warm on these colder days.

Caldendula Muffins

Marigolds are in bloom until late Autumn, the orange splash of their flowers add a touch of sunshine to flowerbeds.  The flowers are edible and have medicinal purposes. They are used in many skin creams due to their healing properties. The flowers also contain antioxidants which are good for keeping your skin looking young.  Calendula flowers have a tangy peppery taste and are ideal for adding to salads or soups for a touch of flavour. You can pick and dry your own flowers or you can buy them ready dried.

I had a pot of calendula flowers in my cupboard that I have had for a while. I originally made marigold shortbread with them which was delicious served with jasmine ice cream. This time I decided to use the petals in calendula muffins which I served with home made tomato and raspberry soup.

What do you think of my new dishes? I got them via LovetheSales which is a site that pulls together sales from 500 retailers and puts them all in one place. It means you can be sure you are picking up a good deal. They have a great selection of items, from fashion to home, garden, electronics and sports.  Black Friday is coming up soon so LovetheSales is worth checking. It is much easier to have all the Black Friday deals  in one place. I love these serving plates, they are really in keeping with the season.

Calendula Muffins Recipe

Calendula muffins

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Ingredients

• 300 g self raising flour
• ½ tsp paprika
• 1 tsp fennel seeds
• 2 tsp caraway seeds
• 1 sprig rosemary
• 2 tbsp dried calendula flowers
• 1 tsp salt
• 75 g butter
• 1 egg
• 230 ml milk
• 30 ml sunflower oil
• 1 tsp porridge oats

Instructions

• Preheat the oven to 180C Gas Mark 4
• Crush the fennel and caraway seeds using a pestle and mortar.
• Add to the flour, paprika, calendula flowers and chopped rosemary.
• Rub in the butter until the mixture is like breadcrumbs
• Beat the egg and add the milk and oil in a separate container then add to the flour mixture
• Mix until creamy
• Divide the mixture between 12 muffin cases
• Sprinkle the porridge over the tops of the muffins
• Bake for 25 minutes until browned
• Leave to cool

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The muffins have a lovely savoury taste which goes really well with soup. They would also make the perfect side to a sausage casserole which is another classic dish for Autumn. If you are in a rush they would also be ideal for a breakfast snack or a lunch box treat.

Why not pin the recipe to make later?

If you prefer a sweeter muffin then these raspberry muffins are lovely and a great way to use up the last berries of the year.

Have you ever cooked with edible flowers? What did you make? Let me know below.

Read more:

• Macadamia Nut Blondies
• Chewy Granola Bars
• Banana Muffins

Linking up with the Kitchen Clearout linky on Madhouse Family Reviews as I got rid of a pot of marigold petals.