Liz Earle's almond and rose petal mini muffins

Makes approx. 24


60g coconut oil
1 egg
125ml milk
75g honey
25g rose petal jam
200g plain flour
½ tsp salt
2 tsp baking powder
75g flaked almonds


Preheat the oven to 190°C/375°F/Gas Mark 5. Silicon muffin tins are ideal to use here as there is no need to grease, however baking trays lined with mini muffin cases will also work well. Melt the coconut oil over a low heat until liquid. In a mixing bowl, beat the egg and then mix in the milk and coconut oil. Stir in the honey and rose petal jam until everything is well combined.

Next, sieve the flour, salt and baking powder into a bowl. Add to the mixing bowl a quarter at a time, stirring well between each addition. Finally, stir in roughly two-thirds of the flaked almonds. Spoon a little mixture into each mini muffin case or tin, then sprinkle the remaining flaked almonds over the top of each muffin.

Bake in the middle of the oven for 20 minutes or until the tops are golden and spring back when pressed. Remove from the oven and leave on a wire rack until cool. Serve with a spoonful of yoghurt and a crystallised rose petal on top. For a gluten-free version, replace the plain flour with your favourite gluten-free flour and add an extra teaspoon of baking powder

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