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Calendula muffins

Author: Alison

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